This wholesome bread is made from organic sprouted spelt, with raisins. Sprouting (soaking the grain in water until it grows a sprout) uses the whole grain. In the sprouting process, the proteins and carbohydrates in the grain are broken down, making them more easily absorbed and digested and lowering the glycaemic index of the food. Overall, sprouting boosts the nutritional profile of the grain and may prove less allergenic to those with sensitivities.
Sprouted spelt (90%), raisins (10%)
|Typical Values Per 100g|
|of which sugars (g)||14.9|
|of which saturates (g)||0.37|
This bread is delicious plain or lightly toasted, on its own or in sandwiches, providing a steady, slow release of energy. The bread is pasteurised to keep it moist; once opened, it should be eaten within 2-3 days.
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