The Benefits of Sprouted Grain Breads and Flours:

The sprouting process converts the natural starches in the grains into digestible, simple vegetable sugars so your body recognizes and digests sprouted breads, flours, and pastas as a vegetable!

The process of germination not only produces Vitamin C, but also changes the composition of grain and seeds in numerous beneficial ways. Sprouting increases Vitamin B content, especially B2, B5, and B6. Carotene increases dramatically – sometimes eightfold. Even more important, sprouting neutralizes phytic acid, a substance present in the bran of all grains that inhibits absorption of calcium, magnesium, iron, copper and zinc; sprouting also neutralizes enzyme inhibitors present in all seeds. These inhibitors can neutralize our own precious enzymes in the digestive tract.(The previous is an excerpt from Nourishing Traditions, by Sally Fallon).

Our organic flour grains are sprouted in purified water and are dried at a very low temperature to maintain the enzyme and other benefits produced during the sprouting process. Our flours are always milled fresh per order. These flours should remain fresh in the refrigerator up to 8 months or in the freezer up to 14 months.

A Great Bread Recipe

3 cups sprouted spelt flour
2 cups buttermilk, kefir or yogurt
3 eggs, lightly beaten
1 teaspoon salt
¼ to ½ cup maple syrup (optional)
2 teaspoons baking soda
¼ cup melted butter

Soak flour in buttermilk, kefir or yogurt in a warm place for 12 to 24 hours. Bread will rise better if soaked for 24 hours. (Those with milk allergies may use 2 cups filtered water plus 2 tablespoons whey, lemon juice or vinegar in place of undiluted buttermilk, kefir or yogurt.) Blend in remaining ingredients. Pour into a well-buttered and floured loaf pan (preferably stoneware). Bake at 350 degrees for at least 1 ½ hours, or until a toothpick comes out clean.

Variations: Add 2 T. ground cinnamon, 1 T. vanilla, 1/3 c. honey, and 1 c. raisins for Cinnamon Raisin Bread. Add a cup of chopped unsulfured apricots, 1 T. almond extract, 1/3 c. honey and sprinkle top with chopped crispy almonds for Apricot Almond Bread. Add your favorite herbs and 1 T. honey for a great savory bread.

Sprouted Pie Crust

1 cup sprouted spelt flour (Sifted sprouted flour makes the flakiest crust)
¼ teaspoon salt
1/3 cut cold butter
1 tablespoon whole milk
2 tablespoons water

In a bowl mix flour and salt. Using a pastry cutter or fork, cut butter into flour and blend until mixture resembles coarse crumbs. Add liquid to crumb mixture. Dough will still be crumbly. On a lightly floured surface, knead until dough is smooth, adding a little flour is needed to prevent sticking. Makes dough enough 1 8-inch fluted pie.

These Recipes are courtesy of
Peggy Sutton

Sprouted Bread and Flour Co.