This sprouted whole wheat flour is made from red wheat, a rough and rustic variety that's perfect for sourdoughs and other robust breads. The kernel retains plenty of bran, making this bread high in fibre, too.
Rude Health sprout this grain to release its vital nutrients. Enzyme activity breaks down inhibitors, transforming and multiplying nutrients into their more easily digestible forms.
This sprouted flour is perfect for making cakes and pastry, in place of regular wholemeal flour. When making bread, you may find you need a little more liquid than with regular wholewheat flour, but the results are worth it.
See our other sprouted grains from Rude Health here.
Sprouted wholewheat flour
|Typical Values Per 100g|
|of which sugars (g)||8.0|
|of which saturates (g)||0.0|
According to Rude Health, sprouted grains are more nutrient-dense and higher in protein than standard grains. They're richer in vitamins C, B (B2,B5 and B6) and in carotene and are a better source of calcium, magnesium, iron, copper and zinc, as they are more easily absorbed by the body (sprouting neutralises enzyme inhibitors and phytic acid, which is present in the bran of all grains and inhibits absorption). Sprouted grains are also, Rude Health assert, much lower in gluten than unsprouted grains.
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