Sprouted Wheat Flour

Description

Sprouted Wheat Flour is made by sprouting ordinary wheat grains, drying them and stone grinding the product into flour.

Why Sprouted Wheat? Sprouting grains significantly increases the proteins and vitamins while stirring up the enzyme activity. Sprouted Wheat also have the starches converted to sugars which aids in digestion by people who normally struggle with gluten or wheat products.

It is made by sprouting ordinary wheat grains, drying them and stone grinding the product into flour.  Sprouting grains significantly increases the proteins and vitamins while stirring up the enzyme activity. Sprouted Wheat also have the starches converted to sugars which aids in digestion by people who normally struggle with gluten or wheat products. Our Stone Ground Sprouted Wheat Flour is packed full of the original nutrients as the whole sprouted grain is used!

Ingredients: Sprouted Wheat
Nutritional Information: Per 100gm Serve: Energy 828kJ;Protein 7.49g; Carbohydrates Total 42.53g; Sugars 0g; Fat Total 1.27g Saturated Fats 0g; Sodium 0mg
Dietary fibre 1.1g

General Tips for Baking Bread with Sprouted Wheat Flour

1. Skip the pre-ferment.Because sprouted wheat flour has rich enzyme content and sweet flavor, no pre-ferment or lengthy autolyse is necessary. Eliminating these steps simplifies bread making and helps avoid a gummy texture that can sometimes result from too much enzyme activity.2. Avoid lengthy fermentation.This is partly due to the need to avoid too much enzyme activity, and also because of the delicate nature of the gluten structure in whole wheat. We have had good luck rising sprouted wheat flour breads to 1.75x to 2x volume, being careful not to allow the dough to go past that. Similarly, the final shaped proof often goes quickly. We start checking the bread after 40 minutes.3. Add enough water. Whole grain flours are thirsty, and often benefit from a soft, slightly sticky dough consistency. This helps ensure adequate hydration of the grain and also promotes a moist, light texture.4. Shape/Fold/Knead a few extra minutes. Bran particles in whole wheat flours interfere with gluten bonding, so additional shaping/kneading/folding and incorporating some strong white flour can help boost structure.6. Use a warm rise. Long, cold ferments may allow enzymes to degrade the structure or create a gummy texture.  Use a warm rise.

NB: We suggest you blend a small portion of sprouted wheat to add a delicious flavour and all the goodness it contains to your bread recipes.