I have made sprouted grain many times while living in Alaska. To grind the sprouted grain, I took the filter screen out of my champion juicer and put in the blank. It comes out sort of hamburger like. Just about what you want for baking, then form into loaves and I usually bake all day at about 105 to preserve the enzymes, in Arizona I would just put it in the sun in the morning and turn it over about noon ,and it was ready to eat by the end of the day. I made a lot of Essene bread doing this. Never tried letting it sit overnight but will give that a try soon. I will give this a try in my solar oven too.