Description
Our certified organic wheat berries have been sprouted, dried, and cold-milled into flour. The process of sprouting breaks down the enzyme inhibitors present in the grains, making it much easier for the body to digest and absorb the nutrients. Sprouting also increases the nutritional content and makes it more bioactive.
Sprouted flours are perfect for making sour dough bread starter as well as baking sour dough bread.
Usage Instructions:
- Best Flour for sourdough breads , due to its enhanced enzymatic activity.
- Use as a 1:1 substitute for regular whole wheat flour in baking and cooking.
- For softer dough: Add warm water gradually and knead well.
- Great for making chapati, breads, cakes, pancakes, muffins, and cookies.
- Can be mixed with other flours like barley, oats, or millet for extra nutrition.
Storage Instructions:
- Store in a cool, dry place away from direct sunlight.
- Once opened, keep the flour in an airtight container.
- For long-term freshness, refrigerate or freeze in a sealed bag.
Quick recipes:
Recipe 1: Sprouted Wheat Parathas
- Mix flour, water, salt, and a little oil; knead into a soft dough. Roll and cook on a hot tawa with ghee until golden.
Recipe 2: Healthy Sprouted Wheat Muffins
- Combine flour, mashed banana, honey, milk, and baking powder. Bake at 180°C for 20–25 mins.
