Best way is to practise with a cup full, and dont try to do too much.
I did 5 kg first time and ended up with 4kg malted.
That was too much first time.
I just soaked 2.5 kg yesterday.
Grain in bucket.
Fill with water about 2" above grain.
Gentle stir / sieve off anything that floats.
Leave 12 hours.
Drain water off 8 hours.
Fill with water again say 6- 8 hours.
Drain after about 6 hours.
When grain starts to germinate (chit) a small white spot will start appearing at one end.
At this time spread the grain out about 1 to 2 inches deep on a piece of chipboard.
Keep it dark as you can, and gently fluff it about as often as you can to prevent mould.
Keep it slightly moist with a spray bottle each time you move it around.
Keep doing this until the acrospire is about 80 % the length of the grain.
Thats the plant growing from the root end, under the husk up to the top end.
You can cut the grain open and see it, but you'll quickly learn that you can see it without cutting the grain.
Then dry at 45 degrees c until it is nice and crunchy.
( for pale malt anyway).
Thats it in a nutshell. Keeping the size small will allow you to dry it in an oven.
As said, try it with a cupfull first, then you'll see how easy it is.
This is a brief description, theres more technical advice around, but this works for me.
Cheers