Grain Type: Organic Red Spring Wheat
Grown in: Spalding, Saskatchewan, Canada
Uses: Sourdough, yeasted breads, muffins, pancakes, cookies, pasta, quick breads
Taste: Mild, naturally sweet
Sprouted sifted wheat flour is perfect for your everyday baking needs. It makes fluffy baked goods and high volume breads with exceptional flavour. Our sifted flour has an 80% extraction rate, meaning some larger bran pieces are sifted out for a lighter taste and texture.
Why sprouted flour?
Our wheat 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 the wheat. It also enhances the taste by reducing bitterness (saponin) and bringing out wheat’s natural sweetness. Whole grain flours tend to be dense, but sprouting results in lighter, fluffier textured baked goods.
How to use sprouted wheat flour
Sprouted sifted wheat flour is a light multipurpose flour for muffins, cookies, pastries and more. If you’re new to baking with sprouted flour, we recommend you start here. Its high protein and gluten content also make it a great choice for bread flour. Sprouted flour tends to be thirsty, so you may need to use more liquid than you would with non-sprouted flour. We also offer lots of delicious recipes on our recipe journal using sprouted wheat flour, you can find them here.