ORGANIC SPROUTED SPELT FLOUR

An ancient grain enhanced by the sprouting process is offered as Organic Sprouted Spelt Flour. Spelt, also known as Dinkel or Farro, is a distant cousin to common wheat and was a staple grain in Europe since the Bronze Age. Our process involves soaking and germinating the grain, then gently dehydrating it before milling with a slow speed hammermill that controls the temperature below 40°C (104°F). This sprouting step transforms the grain into a living food for an elevated product.

Spelt has retained characteristics that differentiate it from modern wheat, including a naturally lower gluten strength. This flour has a protein content ranging from 10% to 25% and is a source of fiber and minerals. This flour is a versatile ingredient that can substitute for wheat flour in nearly any recipe, including bread, cookies, and pasta. Cooks should note that it requires less water and should not be over-mixed. This unique, historically significant flour is an excellent choice for baking innovation.

• Ancient grain (Spelt, Dinkel, or Farro) sprouted before milling
• Milled at low temperatures (below 40°C / 104°F)
• Contains lower gluten strength compared to common wheat
• Higher protein content (10% to 25%) and good source of fiber
• Versatile substitute for wheat flour in pasta, bread, and cookies
• An excellent choice for modern baking and cooking