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Sprouted flour is flour made from whole grains that have been sprouted to bring out all the goodness stored inside. From wheat and spelt to gluten-free brown rice, any whole grain can be germinated and turned into sprouted flour that is ready to use in all your favorite flour-based recipes.
4 cups (454g) sprouted wheat flour; 1 teaspoon (6g) table salt; 1 1/2 cups (340g) lukewarm water* 1 1/2 teaspoons instant yeast
Whole wheat bread is made from whole wheat kernels ground into flour, while sprouted grain bread is made from kernels that are allowed to sprout before they're baked into bread. Many sprouted grain breads also a variety of grains and legumes, such as barley, oat, millet and even lentils.
Sprouted grain bread is made from whole grains that have begun to germinate. Here are 7 impressive reasons you should add sprouted grain bread to your diet.
This bread is a welcome shift from some of the heartier bread I’ve been baking lately. It has a subdued, gentle flavor profile, and, according to King Arthur Flour’s sprouted wheat guide, the sprouted whole grain has high fiber content and it’s packed with added nutrition.
With only one rise, make this quick and easy sprouted whole wheat bread in 90 minutes. Sprouted wheat flour has more nutrients, fiber, and protein than regular whole wheat flour.
It's so easy to make a healthy homemade loaf of sprouted whole wheat bread. This one-rise recipe takes just 90 minutes start to finish and wait 'til you taste it.