I work summers for an organic bakery....
they sprout all their grains.
Just put whole grains in bucket of water overnight. Can save the water for cooking later if desired, as it does contain many enzymes and nutrients.
The whole grains will sprout, or begin to grow.
This unlocks all the nutrients in the grain itself, and makes for a more digestible product.
We either grind the sprouted grains wet in a stone grinding mill, or roast them in the oven before grinding...gives better flavor roasting first, and doesn't gunk up your mill!
After milling it is then used like regular flour, made into bread, pasta, or pastries.
The bakery I work for uses no wheat....usually use an ancient grain called emmer...but they also sometimes use spelt, barley, flax seed,brown rice, oats, and can't really remember all the others...they make a really good 20 grain bread that uses no wheat.(it's less digestible than other grains)
Just thought this is the sprouting your group may be speaking of!