This sprouted wholegrain flour is made from red wheat, a variety of wheat that is rough and rustic, perfect for sourdoughs and other breads that pack some real punch. Its kernel retains plenty of the bran, so it’s high in fibre, too.
What’s more nourishing than a grain? A grain that's been sprouted.
Dormant food: An unsprouted grain is dormant, waiting for the right time to germinate. Its nutrients
are locked up and well protected, making dormant grains harder to digest.
Sprouting: When soaked in water, the grain wakes up and starts to sprout. Enzyme activity breaks
down growth inhibitors, transforming and multiplying nutrients into their more easily digestible forms.
Preserving the nourishment: The sprouted grain is slow dried to preserve its valuable nutrients. Then it’s stone-ground, creating this raw, wholegrain sprouted flour, ready to use.