Spelt is an ancient variety of wheat (triticum spelta) that makes great nutty-flavoured bread, cakes and pancakes. Spelt flour is high in protein, light to bake with and has a wonderful flavour.
Sprouting brings the grain to life, releasing its vital nutrients. Enzyme activity breaks down inhibitors, ransforming and multiplying nutrients into more easily digestible forms.
Sprouted whole spelt flour
|Typical Values Per 100g|
|of which sugars (g)||6.5|
|of which saturates (g)||0.0|
Sprouted spelt flour can be used in place of conventional wholemeal flour in recipes. When making bread, you may find you need a little more liquid than for wheat flour, but the results are worth it.
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