Sprouting wheat seeds will leave you with tasty sprouts that are very nutritious, containing vitamins B, C and E. They also contain amino acids, phosphorous, pantothenic acid, calcium, iron and magnesium. Wheat seeds can be readily germinated in your home and will yield wheat sprouts in two to four days. They can be stored in your refrigerator for up to two weeks, but if you want small sprouts you need to use them quickly because they will continue to slowly grow in the refrigerator.
Place wheat seed into your jar until the depth at the bottom of the jar is about two seeds deep.
Fill the jar halfway water and place a cheesecloth over the top of the jar. Secure with a rubber band. Allow the seeds to soak overnight.
Drain the water out of the jar in the morning by allowing it to filter through the cheesecloth. The seeds will remain in the jar.
Fill the jar with water once again in the afternoon but drain it right away. You want to just moisten the seeds this time—not soak them.
Continue to rinse the seeds with water every six to 12 hours until they germinate.
Place the jar in a window once the wheat seeds germinate to green your sprouts up. When the sprouts reach the desired size, remove them and immediately refrigerate in a plastic bag or sealed container.