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.
Nutrient-dense: Rich in vitamins (especially B vitamins), minerals, and antioxidants, supporting overall health and well-being.
Enhanced digestibility: Sprouting breaks down anti-nutrients, making it easier for the body to absorb nutrients.
Higher protein content: Offers more protein compared to regular flour, supporting muscle health and satiety.
Versatile usage: Perfect for baking bread, muffins, pancakes, and cookies, as well as thickening sauces and gravies.
Nutty flavor: Adds a subtly sweet and earthy taste to dishes, enhancing their flavor profile.
Organic sourcing: Made from 100% organic whole wheat with no artificial additives or preservatives, ensuring a clean and natural product.
Supports gut health: Contains beneficial enzymes and fiber that promote a healthy digestive system.
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.
