Sprouted Wheat Berry Pastry Dough

Amanda Nicole SmithDehydrated, Doughs | Breads | Crusts, Raw Vegan, Sprouted, Vegan 4 Comments

A simple raw vegan pastry dough made from sprouted soft white wheat berries, flax seed, and almond flour.

This sprouted pastry dough is based off of the ancient essene bread recipes. It can be dehydrated for raw vegan option or cooked in the oven like regular dough. I use this pastry dough for pizzas, cheese sticks, calzones, cinnamon rolls, pies, bagels and could probably use it for many other things as well.

Over the next year I will be testing and bringing you the best recipes to use this dough with. One of my goals is to create all the core component recipes that can be mixed and matched with other components. Take for instance my favorite cultured cashew cheese and putting that inside the dough for cheese sticks, or a calzone. Or take my simple cheesecake batter and use it for the inside of cinnamon rolls. The greatest recipe I made with this dough is snickerdoodle cookies which will appear in my upcoming cookie book!

How to Make Sprouted  Pastry Dough

This pastry dough is extremely easy to make and work with so don’t let it intimidate you, please 🙂 The hardest part is the sprouting, but once you do it a couple of times, you’ll realize how easy it is; as long as you are patient and prepare ahead of time.

Sprouting Soft White Wheat Berries

I use soft white wheat berries because they are the best for pastry dough. Buckwheat is the gluten-free alternative that also works very well in this recipe.

  1. Soak the grains in water overnight, make sure they are fully submerged and have enough water reserved for absorption.
  2. Put the grains in a strainer and rinse a couple of times, the more you rinse the faster they grow. Put the strainer over the soak bowl, and cover with a towel.
  3. Sprouting is done when there is a small tail. In heat they can sprout within 1 day, when it’s cold it can take 3 or more days.

Although this recipe is not gluten-free, sprouted grains are easier to digest and are more nutritious.

Once the berries are sprouted, it’s like any raw food recipe, super easy. All you do is blend in the flax seed and 1/2 the almond flour together with the wheat berries.

Instead of using ground flax seed, I decided to keep them whole and soak them until they turn into egg white consistency. This normally only takes about 20-30 minutes.

Lastly you knead in the rest of the almond flour, shape your dough depending on what you’re making, and dehydrate for a couple of hours.

How To Make Sprouted Wheat Berry Pastry Dough

Normally the dough takes about 2-4 hours to dehydrate, depending on how thick or thin you shape your dough and what the temperature is where you are dehydrating. I start off at 165 degrees to evaporate excess water and to prevent souring or molding. Then I turn the dehydrator down to 115 degrees until the dough is dry and crispy on the outside and still slightly chewy on the inside.

You can over dry your dough and it will turn as hard as a rock. Make sure you keep and eye out after an hour. When they are done you want to store them in an airtight bag in the fridge. This will make sure they don’t spoil and stay soft.

If you are using and oven and you would like to keep this dough raw vegan, I recommend using the lowest temp possible and cracking the door open to allow air flow and moisture to escape. If you have a convection option use it.

You can also make cook this pastry dough. 350 degrees seems to be a good temperature for this pastry dough, but feel free to experiment as I normally only use my dehydrator. I did make a cookie and a cheese stick in the oven and 350 degrees for 15-16 minutes seemed to be the magic combination.

Sprouted Wheat Berry Pastry Dough

A raw vegan pastry dough made from sprouted wheat berries, flax seed, and almond flour.
Prep Time1 hour
Cook Time2 hours
Author: Amanda Nicole Smith


  • 2 cups soft white wheat berries; sprouted
  • 1/2 cup almond meal
  • 1 tbsp flax seed + 1/8 cup water
  • 1/4 tsp sea salt


  • Soak wheat berries for 8 hours.
  • In a strainer rinse wheat berries 2-3 times per day. Put the strainer over the soak bowl and cover with towel to avoid dirt and debris.
  • Continue until little tails have sprouted, normally within 1-3 days.
  • Once the tails have sprouted, mix together flax seed and water and wait until it gels in about 20-30 minutes.
  • Grind the wheat berries until smooth and dough-like. Add in 1/2 cup of almond flour and blend again.
  • Hand mix all the rest of the ingredients together.
  • Shape the dough; the thinner, the quicker it will dry.
  • Dehydrate for the first hour at 165 degrees to evaporate excess water, then turn down to 115 degrees, and dehydrate until the crust is crispy. If using an oven, set it at it's lowest temperature, preferably with a convection fan, and the door cracked open slightly.


Thin crusts will take about 1-2 hours. Thick crusts will take 3-4 hours.
If this dough is over dried it will become hard as a rock. Make sure to pull them while they are still chewy and store them in an airtight container in the fridge.

Ingredients I Recommend

Tools I Recommend


Excalibur dehydrators starting at $199.99

5 tray excalibur dehydrator5 Tray Excalibur Dehydrator

5-large trays, 15″ x 15″ each. Mesh screens are BPA free.

Adjustable Thermostat 95◦F to 155◦F. Temperature range is low enough to preserve active enzymes in fruits and vegetables. Temperature range is also high enough to meet safety standards for dehydrating meat for jerky. Unit turns on automatically when thermostat is in use.

Comments 4

  1. I hope you can answer these couple of questions about the fermented quinoa for the cheesecake.
    = I am on about 1.5 day of the fermenting part. i don’t know if it is working. First don’t you disturb it when in the first few hours after soaking, with rinsing? I don’t thinks they sprouted that much. so I tried two. One I left to sok for the three hours. it had maybe one or two sprouts, but as I say, did’nt I disturb it when I rinsed it. The other I let soak for 608 hours. I do not thinki it sprouted, but i have them both sitting in a dark pantry to ferment. How can I tell if it is working?

    -when I go to use it for the cheese cake filling, what part do I use, i man do i use the actually quinoa, or just the water it fermented in

    It is really important that I learn to make this. My son made it, or a version of it with the culture and all. This cake just mades me feel so good inside.It is satiating, and I think it even helps to loose weight. It makes everything work very well, something just fells really right about this from the inside. I need to have it, so I hope you can help me, Thank you for posting this recipe, and I look forward to hearing from you

    1. Post

      Hi DIane,

      The first soak is for sprouting specifically, you want to rinse and drain because you removed phytic acid during the soaking and sprouting, so you want to rinse that off. Then you put in the fresh water and let it ferment.

      If you didn’t see any tails after soaking for 6-8 hours, I’m wondering if maybe you had pasteurized quinoa, I don’t even know if that’s a thing. Normally when I buy organic quinoa from the bulk bins, they sprout very quickly.

      You’ll only use the liquid and discard the quinoa, or plant it 🙂 One time I threw fermented wheat berries into soil and in a couple weeks I had wheat grass, so I’m assuming it would work for quinoa too, although it’s harder to grow.

      I totally understand, this cheesecake makes me feel good too!! 😛

      I hope this helps, let me know if you have any other questions, and I hope it all turns out spectacular!


    2. Post

      Despite my experience, it appears that quinoa can take up to 24 hours to sprout, which means after your 6-8 hours of soaking keep rinsing and draining until you see sprouts. Hmm maybe I’ve been getting lucky and finding super quinoa 😉 Let me know how it’s going!

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