This sprouted wholegrain flour from Rude Health is made from red wheat, a variety of wheat that is rough and rustic, perfect for sourdoughs and other breads that pack some real punch. Its kernel retains plenty of the bran, so it's high in fibre, too.
An unsprouted grain is dormant, waiting for the right time to germinate. Its nutrients are locked up and well protected, making dormant grains harder to digest. When soaked in water, the grain wakes up and starts to sprout. Enzyme activity breaks down growth inhibitors, transforming and multiplying nutrients into their more easily digestible forms. The sprouted grain is slow dried to preserve its valuable nutrients. Then it's stone ground, creating this raw, wholegrain, sprouted flour, ready to use.
You can use sprouted wheat flour in any cake or pastry recipe as an alternative to wholegrain wheat flour. Replace it like for like. If you haven't tried making bread with sprouted grains before, you're in for a full flavoured treat. The low gluten content makes it a little different from baking bread with refined white flour or wholegrain flour.