Size: 2lb. bag
Certified organic 100% whole wheat. Sprouted and whole-milled (whole grain) from non-GMO, harvested American wheat
Substitute for all-purpose or whole wheat flour in all of your favorite recipes
Enhanced nutrition and a deeper, smoother, and more well-rounded flavor than regular whole wheat flour
Since Super Sprout™ absorbs more water than other flours, you will need to add 10 to 20% more liquid to your recipe and allow your batter or dough to rest for 10 minutes after mixing.
For best results, store in a cool, dry place.
Is Super Sprout™ sprouted whole wheat flour just "whole wheat flour"? How can the consumer/baker tell the difference?
You cannot mistake Super Sprout™ sprouted whole grain wheat flour for regular whole wheat flour. Super Sprout™ has:
-A different look – a uniform creamy color
-A different feel — very soft and silky fine
-A different taste — well rounded, clean wheat taste (not bitter)
-Better nutrition — micro-nutrients are enhanced and more bioavailable due to the sprouting process
-Better nutrition — products ingest and digest easily due to the sprouting process
-Different performance — performs best at higher hydrations of 85 - 95% and has already accomplished the desired goals of a prefermentation step
-Different baked product – more golden brown due to an increase in carmelized sugars
-Different baked product – products are softer and stay fresh longer, naturally
How do I substitute Super Sprout™ with other flour?
Use Super Sprout™ in all your recipes as a substitute for wheat flour-whole wheat or refined white flour. Simply substitute with a 1:1 ratio and add 10% to 20% more water than your recipe calls for.
What are the nutritional benefits of Super Sprout™ over other whole wheat flours?
Scroll inside the box to read more reviews
by Dave Steffen
from Napa, Array
Reviewed on: 10-21-2016
Order was very quick to arrive. Sprouted whole grain wheat flour has such a great flavor, and it made my bread all that much better.
by Jim Bolling
Reviewed on: 10-10-2016
I decided to try a simple yeast dinner roll recipe, using the Super Sprout™, and it handled a little differently [than regular flour], but I was able to mix it to a consistency that allowed me to properly knead the dough. After a rise, I punched it down, and found it quite easy to form into balls for my yeast rolls. These were pan rolls, and I baked them in round aluminum cake pans. I found that they required a slightly longer baking time than I had anticipated. They browned a little on top, but weren't as brown on the bottom as I might have expected. Since my wife doesn't like bread to be very brown on the bottom, this was a plus for me. They remained soft on the bottom, but not too doughy.
At dinner, we hosted my sister-in-law, who, like my wife, is a bread-lover. I explained that this was my first test using a new flour to make the yeast rolls and told them they were my taste-testers. My wife's sister bit into one and grinned. "These things are pretty good!" she quickly replied. My wife responded similarly. "I could eat this whole pan " she quipped. She showed restraint however (as did I!) so we were able to save some rolls for my gluten intolerant friend.
The next morning at the Bible study I teach I presented her with a small bag of rolls...she opened the bag to sniff. She gleefully rolled her eyes back and smiled with pleasure but hesitated when I told her they were made with sprouted wheat. She explained that whenever she eats products made with wheat she has almost an immediate fairly severe reaction. She made the decision to wait until she got home from church before taking a bite.
That evening I received her report: "Wow!" The bread is delicious! It smells like real bread. It is textured like real bread...it is REAL bread! It's been over a year since I've had anything close. Thank you so much for sharing. All is good with my 'processing' so far too."
Just to be sure I checked-in with her the next day. Here's what she said "Since I don't consume wheat at all now unless it's by accident my system 'lets me know' immediately. I have had no problems!"
by David Kataja
from Concord, Array
Reviewed on: 09-28-2016
This was my first experience with sprouted flour, and the baking and the eating went great! Used the master whole grain recipe from Peter Reinhardt's Bread Revolution book, using loaf pans. The bread has a sweetness and softness that I have never found in non-sprouted flours. Then I made hot dog buns with 50/50 split of the Super Sprout and regular bread flour, and these were a big hit as well. Looking forward to further adventures with Super Sprout!
from Fenton, Array
Reviewed on: 09-07-2016
Tastes so good and it doesn't make you feel bloated. I even was successful using it with my breadmaker!
by Joe Bowie
from Columbia, Array
Reviewed on: 08-24-2016
100% Organic Super Sproutâ„¢ Sprouted Whole Grain Wheat Flour is wonderful for baking both bread and pastries. In addition to the lovely flavor it lends (both nutty and earthy), it adds nutritional value. Natural nutrition and delicious baked goods - Awesome!
by Joe Bowie
from Columbia, Array
Reviewed on: 08-01-2016
I love this flour! I have used it professionally, and am so happy to have the opportunity to use it at home. It works wonderfully in both pastry and bread applications, adding flavor, texture, and most importantly nutritional value. Thanks for making it available for online ordering!
from Asheville, Array
Reviewed on: 06-28-2016
This is my favorite flour! I use it for bread, cookies, pancakes, and everything else. It is so much better for me than regular whole wheat flour and it tastes great!
from Haw River, Array
Reviewed on: 06-27-2016
I frequently use the Super Sprout™ chocolate chip recipe from Lindley Mills. I love eating chocolate chip cookies that are healthier for me and my family. I also make pancakes and sandwich bread with this flour. It's so versatile!
by Rose Levy Beranbaum, Author
Reviewed on: 01-07-2016
Sprouted wheat flour - The best thing since sliced bread.
by Richard Miscovich, Instructor
from Providence, Array
Reviewed on: 01-07-2016
The dough goes through an amazing transformation from bowl to oven. It is like pudding when it comes out of the bowl, but gets very fluffy and bouncy by the time it is ready to be loaded. Amazing!