Disclosed herein is a process for producing a sprouted grain comprising steeping at least one grain at a temperature from about 2°C to about 29°C for a period of time less than about 24 hours to a moisture content ranging from about 29% to about 38%； optionally, germinating the at least one grain for less than about 2 days； and kilning with controlled air circulation the at least one grain at a temperature ranging from at least about 49°C to about 93°C for less than about 20 hours to a moisture content of about 7% to about 16%. Also disclosed herein is a sprouted grain prepared from the processes disclosed herein. Further disclosed herein are a dough comprising sprouted whole grains prepared from the processes disclosed herein, as well as baked goods and beverages comprising sprouted whole grains prepared from the processed disclosed herein.
