What to Know when Choosing Sprouted Flour for Baking
Not all sprouted bread flours are created equal, so it’s important to know what to look for when selecting sprouted flour for baking. Sprouted wheat flour has enhanced nutritional content and flavor, making it a healthy and delicious option for baking bread. At Lindley Mills, we use a proprietary process developed by our miller, Joe Lindley, to produce our own sprouted wheat flour for baking that reaches the highest level of quality—both nutritionally and in taste tests.
Our flour is called Super Sprout™ Sprouted Whole Grain Wheat Flour. It's made from 100% certified organic, non-GMO, sustainably grown and harvested American wheat, and it’s the gold-standard in sprouted flour due to its unique sprouting process which takes the dormant wheat seed with stable nutrition and creates a reaction that transforms it into a “live” wheat seed that is then milled into flour with optimum baking viability. Through this process, we unlock nutrients that have previously been difficult for our bodies to access. In turn, our digestive systems are able to absorb more of the nutritional value from the sprouted wheat flour.
3 Reasons We Love Baking Bread with Super Sprout™
1. Silky-Fine Texture. Super Sprout™ is naturally better for you than other whole grain wheat flours and it’s easy to use! Super Sprout™ can be substituted into any recipe that calls for white or whole wheat flour. We mill our Super Sprout™Sprouted Whole Grain Wheat Flour to a velvety-soft and super-fine granulation, which allows the flour to absorb more water. This is great news for bakers because it creates an opportunity to bake bread at higher yields—which equals to more nutritious bread and more dollars saved!
2. Bread as a Vegetable. The transformation that Super Sprout™ undergoes throughout the sprouting process changes the make-up of the proteins in the flour. This means that your body sees the grain more like a vegetable than a wheat flour and allows for easier digestion. We have lots of anecdotal evidence that those with gluten sensitivities (non-celiacs) can eat Super Sprout™ Sprouted Whole Grain Wheat Flour with no negative side effects. *
3. A Different Baked Product. The Super Sprout™ sprouting process also changes the development of the sugars in the wheat so that they are more advanced and bioavailable. This takes away the bitter taste that is normally associated with whole wheat flour and instead gives baked goods made with Super Sprout™ a naturally sweet and smooth flavor. This natural sweetening allows the baker to add less sugar (depending on taste) and can be helpful for diabetics. Bakers also love the different baked product that Super Sprout™ yields. Breads and other baked goods made with Super Sprout™ are softer and stay fresh longer, naturally, and are more golden brown in color due to an increase in caramelized sugars.
These are just a few of the many ways that Super Sprout™ sprouted whole grain wheat flour can change the way we eat whole grains and enhance the nutrition in your baked goods, making it the best sprouted bread flour on the market.
We hope that you will continue to ask questions about the other sprouted flours you see in the market place and try out Super Sprout™ Sprouted Whole Grain Wheat Flour for yourself!
*Disclaimer that this has not been scientifically tested and relates only to anecdotal evidence we have received from customers. Super Sprout™ is a whole grain wheat product containing gluten and should not be consumed by persons with celiac disorder.