beverage question

[Guest guest]

I've been making a Japanese drink called moogi cha. I dry saute kamut (I

think in Japan they use barley or wheat) until it starts to pop and turns a

shade of brown. Then I put the kamut in water, bring it to a boil and let it

steep 15 - 30 minutes. We drink the liquid of the kamut. Then I soak the

kamut overnight in whey and water and cook it like oatmeal in the morning.

My daughter loves it. My question...is this liquid healthy when the grain

hasn't been soaked or sprouted first? Should I try sprouting the grain, then

drying it, then roasting it...etc? We like it hot and cold.