Sproutman says:
Use one bag for garbanzos, one for peas, and a third for starting wheat for your next batch of wheatgrass or sprouted wheat bread!
Order Sproutman's 3 Bag Special and Save. Only $34.95
Made of raw hemp for extra durability. Lasts for years!
Sprout bags will grow any seed, but they're perfect for all grains and beans including mung, lentil, garbanzo, adzuki, wheat, barley, rye, kamut, peanut, quinoa, cress, arugula, fenugreek, flax and more.
Just Dip and Hang!
Sproutman holding his original bag and basket sprouters, circa 1979
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 Why a Bag?
People often assume sprouts are best grown in jars. Indeed, in the hands of a diligent gardener, jars can successfully grow several varieties of sprouts. But jars were never designed for sprouting. Their popularity has more to do with their wide availability and free cost than with their merits as a gardening tool. Any serious sprout grower will soon run into the many limitations of jars as sprouting devices. While there are other types of sprouters available with different features, the sprout bag is a perfect substitution for the jar, with several advantages. A little sprout history lesson follows.
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Sprout History Lesson
The Dark Ages
of Sprouting
--THE TROUBLESOME SPROUTING JAR
- Never
designed for sprouting.
- Poor air
circulation. Small opening limits air.
- Incomplete
drainage. Stagnant air & water promotes mold growth.
- Open end
requires cheesecloth, rubber bands, screens, or lids.
- Cheesecloth
over mouth collects bacteria.
- Not usable for sprouting many vegetables, large beans, and gelatinous seeds (chia).
- Prone to
breakage. Difficult to transport. Accidents ruin crop.
- Take up
valuable kitchen space.
- Time
consuming 4 steps. Fill up, pour out, tilt at an angle, drain.
- Cumbersome
to handle multiple jars. Difficult to get hands in and out.
- Takes up
precious refrigerator space and shelf space. Fixed size.
The Modern
Age of Sprouting
---THE TROUBLE-FREE HEMP SPROUT BAG
- Designed
for sprouting. Saves time. Very convenient.
- All sprouts
get air. Good circulation prevents mold.
- 100%
drainage without tilting or waiting. Water never collects.
- Will sprout
all varieties. All grains, all beans, even gelatinous seeds.
- Convenient.
Only 2 steps. Dip in water, hang on hook or knob. Or lay in dish
rack.
- Saves
counter space. Saves refrigerator space. Bags expand and contract
per volume.
-
Lightweight, unbreakable. Great for traveling, camping, boating.
- Wide
opening for easy handling. Holds equivalent to 3/4 gallon jar.
- Fabric
won't shrink or mold, like cotton, burlap or cheesecloth.
- Made from
durable flax (linen) and hemp fibers.
- Flax sprout
bag discovered by Sproutman circa 1979.
Sprout bags are perfect for making
delicious sprout bread.
Here is Sproutman's basic sprout bread recipe.
"I
purchased a sprout bag last week and just took my sprout bread
out of the oven. I'm so very happy with the product. I've been
wanting to grow sprouts for years and your bag is so easy. I
used wheat berries for my first loaf of bread. It's so good. I
also bought your Kitchen Garden Cookbook. You are awesome. Thank
you so much!"
-- Margaret
Anderson, Castro Valley, CA, July 24, 2002 |
Sproutman's Basic Sprout Bread Recipe
Soak 1 cup of hard wheat in a jar for 8-10 hours. Sprout in your Sprout Bag for 2 days. Examine the seed for the shoot. The shoot is short, thick and grows in the opposite direction of the hairlike roots. In order to achieve the desired consistency, the shoot must be the length of the berry. Longer makes the bread too chewy. Now grind the sprouts in a food processor, a Champion juicer (homogenizer section), a wheatgrass juicer, or a cast iron meat grinder. Do not use a blender or Vita Mix. It is crucial that the resulting "sprout dough" is ground to a smooth paste. If necessary, reinsert the sprouts for a second grind. Form a 12 x 3 inch loaf by hand. Wet your hands constantly while shaping. Lay the loaf on a seeded cookie sheet. Sesame or poppy seeds keep the bread from sticking. Bake slowly at 250 degrees F. for approximately 2-4 hours. Lift the bread off the baking tray momentarily after 1-2 hours of baking. This avoids sticking. Bread is done when the underside is firm and no longer mushy. The inside will remain moist while the top of the bread may harden.
