To make flour from sprouted grains, it works best to only let the sprouting proceed until you can barely see the sprout first emerging, if the sprout gets too long the conversion has changed the grain to the point that it doesn't work well as flour (seems to not have any starch left, won't absorb much moisture, hard to bake with). So, sprout grain to that point, dry it thoroughly (dehydrator, gas oven with pilot light heat only, warming drawer, or similar environment), then grind it in a grain mill.
You can also buy very nice sprouted flour (wheat, spelt or rye) from
http://www.creatingheaven.net/eeprod...sfc/index.html .
You can also buy very nice sprouted flour (wheat, spelt or rye) from
http://www.creatingheaven.net/eeprod...sfc/index.html .