For malt we need rye. Good food. Do not buy rye seed stores, where it is impregnated with fertilizer. Now in supermarkets, in the departments of healthy and diet food, for sale rye for sprouting. But be careful - some manufacturers add in the corn some agent to accelerate the germination in white or dark small balls. Therefore, review the good grain, and remove any suspicious objects. I bought the rye "Zarechany" produced by St. Petersburg. There's nothing bad was found.

Usually the packaging has instructions on how to germinate the grain. As standard it is necessary to rinse well and fill with good clean cool water for 1-2 days. During this time, preferably several times to change the water for fresh.

Soaked grain pour a thin layer onto a damp cloth and cover with a wet cloth.

The grain should be placed in a cool ventilated place for 2 days. Occasionally wet from spray or pour some cold water. We had hot and my rye ventilated under the air conditioner.

The malt is ready when the grain is intertwined into one mass of white roots and sprout sized the same as seed. 2-3 days is enough.

The grain was soft, sweet taste. It is full of life and energy. The content of microelements, vitamins and enzymes increases by thousands of times!

Now, the grain should be well dried. The temperature should not be above 40C. I put on the windowsill in the shade. it is well ventilated and dry for two days. To test the readiness of malt on the tooth. The grain should crack. Grind grain by hand that bounced off the roots and discard them.

The finished malt can grind, or store grain and grind as needed. Keep it better in a paper bag or fabric bag to keep him breathing. As malt - the product is biologically active, it can quickly deteriorate or get moldy in a sealed package.