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One thing you guys should look into is soaking oats. Apparently back in the day it was widely understood that some grains should be soaked in water with additives to break down antinutrients. By additives I mean you can stick a bit of apple cider vinegar and rye groats in there, or something like that.
You remove this water with additives prior to cooking and it will give you a faster cooking and more nutritious food.
Even if you do not eat oats this method may be useful and desirable for cooking other things like lentils or rice.
I'm not sure what other grains are meant to benefit from this process.
