Grain Type: Organic Spelt
Grown in: Wyoming, Ontario, Canada
Uses: Sourdough, yeasted breads, muffins, pancakes, cookies, pasta, pie crust
Taste: Rich, nutty
Organic sprouted light spelt flour is perfect for levelling up your everyday baking. This heritage grain is delicious, versatile and light, so it doesn’t weigh down baked goods. Its rich nuttiness and soft texture are perfect in both sweet and savoury breads and baked goods. It has an extraction of 80%, meaning some of the larger bran pieces are sifted out for a lighter taste and texture.
Why sprouted flour?
Our spelt goes through a slow soaking and sprouting period to “pre-digest” the grain, then it’s carefully dried and finely milled with nothing added or removed. This ancient, natural process helps you to better digest and absorb nutrients from whole grains. It also enhances the taste by reducing bitterness (saponin) and bringing out spelt’s natural nutty flavour. Whole grain flours tend to be dense, but sprouting results in lighter, fluffier textured baked goods.
How to use sprouted spelt flour
Sprouted spelt flour can be used like non-sprouted spelt or wheat flour, and works well for all your baking needs. Sprouted flour tends to be thirsty, so you may need to use more liquid than you would with non-sprouted flour. Spelt has a different gluten structure that wheat, so in breads it works well when paired with high gluten flours or with ingredients like egg or flax to strengthen the structure. We also offer lots of delicious recipes on our recipe journal, you can find them here.