Sprouting is the next step from soaking. After soaking, drain in a colander and rinse with water every eight hours and drain. After a few rinsings, the seeds should begin to sprout. The benefits of sprouting deactivates enzyme inhibitors, making it more digestible and allows options for tasty treats. Some of my favorite sprouts include broccoli, alfalfa, soybean and mung bean sprouts. Perfect for sandwiches, salads and even stir-frys. 

(Source: http://www.marksdailyapple.com/the-definitive-guide-to-traditional-food-preparation-and-preservation/#ixzz2A8nX4qaq)