Spelt Flour 30%, water, Rye flour, sprouted grains & seed mix (10%) linseed, barley, lentils, mung beans, rye. Gluten (dry), yeast, vinegar, iodised salt, mineral salt (516), emulsifier (481), enzyme (amylase).
Servings per loaf: 8
Serving size: 80g (2 slices)
Spelt wheat (ancient grain) dates back to 1700 BC where it was an important staple to the diet in central Europe. In the late 1800’s baking wheat started to take over from spelt wheat.
It wasn’t until the 20th Century that spelt was to be reintroduced and make a comeback It always amazes me how we are all going back to the old ways of doing things, Ancient grains and Sour dough’s.
Creating Spelt and Sprouted Grains bread is a labour of love. It is a lengthy process that starts with triple soaking of Mung beans, linseed, lentils, rye grains, soybeans and barley. These are allowed to sprout naturally until germinated. The sprouted grains are then blended with spelt wheat flour and rye flour.