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 was not 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.
Rich in proteins, vitamins and enzymes. Coupled with starches in the grain, it is easily digested. Full flavoured bread providing a rich energy source that cannot be matched. Enjoy this as a sandwich or toasted with your favourite toppings.