About Sprouted Grains:
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- Enzymes created during the sprouting process convert dormant nutrients into an active form that can be used by the seed to foster growth. This conversion also makes these nutrients more digestible and bioavailable (more easily absorbed) by our bodies.
- Sprouting changes the taste and flavor profile of grains and seeds. Enzymes created during germination convert complex starch into simple sugars making sprouted grains taste sweeter than unsprouted grains.
- Sprouting sets off a series of chain reactions that alter the functionality of the seed. Sprouted cereal flours such as sprouted wheat flour boast improved loaf volume and enzymes created during the germination can help slow down the staling process.
Benefits of sprouted grains:
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- Improved loaf volume
- Improved bioavailability
- Increased vitamins and nutrients
- Extended shelf life of milled grains
These are whole unmilled sprouted wheat berries
Hard Red Spring wheat is widely grown in Montana, the northwestern plains and Canada where the dry summers tend to produce a quality wheat with a good protein content averaging 13-14% and a good gluten content. Great for whole grain bread baking.
Our grain is grown by family-owned and operated farms — certified organic farms that are committed to ideals of sustainable stewardship of our natural resources for those of future generations.
This is the 5 gallon bucket and lid that the wheat berries come in when the 32 lb option is chosen.
For more information on the bucket and lid, click here.
Sprouted Hard Red Spring Wheat Berries
We have compiled some information about long term grain storage (click).
Dudleyrose (verified owner) –
I have been working my way through a 40# bag of this sprouted wheat, which I mill on demand with my Mockmill 100. I have used it at 100%, and I’ve also combined the sprouted grain with unsprouted Red Fife, Yecora Rojo, Rouge de Bordeaux and some others, at 85% sprouted and 15% one of the unsprouted grains. I’ve been very happy with all these 100% whole wheat breads made with sourdough or instant yeast. They all rise beautifully, have a wonderful soft crumb and taste heavenly. I make bread several times a week, and we no longer eat any other bread.
Cristine Hawat (verified owner) –
I used to sprout the berries myself, but finding this is really convenient. We only consume sprouted grains and this one makes a great sourdough.
Marcy (verified owner) –
Using these wheat berries, I created a loaf of 100% whole wheat bread that had great texture. My spouse, who has a preference for the texture of white flour, really liked the bread. This is the best whole wheat bread I have ever made. I recommend Sprouted Hard Red Spring Wheat Berries.