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Sprouted spelt flour is made from spelt seeds that have begun to germinate. Growers allow the spelt plant break from the seed. Then, they dry and grind it into a fine powder to produce sprouted spelt flour. Many consider this type of flour to be more nutritious and easier to digest than flour made from unsprouted grains.
Spelt, otherwise known as triticum spelta, is a hearty grain similar in appearance to wheat. The seeds from spelt can be ground up to create a flour that can be used for baking bread and other items. When making sprouted spelt flour, people moisten and nourish the seeds so that the small plant within comes through the kernel. Before the plant matures, they dehydrate the shell along with the sprout and grind them into flour.
Flour that is made from sprouted spelt is widely considered to be healthier and easier to digest than flour made from the seed itself. Many people have a difficult time digesting grains in general. By their nature, all grains, including spelt, are hard for the body to digest because the seeds are designed to withstand a variety of conditions, including consumption by animals, in order to survive and sprout into new plants. Allowing the seed to sprout first converts the seed into a plant. The starch that is in the seed becomes a form of vegetable sugar, which is easier for the body to break down.
The nutritional content of sprouted spelt flour is also different and healthier than the unsprouted variety. Once the seed is permitted to germinate, its gluten level decreases, and the protein level increases. It also becomes richer in vitamins such as B and C, and at the same time, the antinutrients present in the seed that typically interfere with digestion diminish. This results in a flour that is high in protein, loaded with vitamins, and easier on the digestive system.
Whole food markets and health food stores normally sell sprouted spelt flour. It is also available online through various whole food websites. Most consider flour that has been grown and produced organically to be the best choice. Even though sprouted spelt flour can be purchased, some people might consider making their own. Those who want to try can obtain spelt seeds in bulk, and they are fairly easy to germinate.
In order to sprout spelt, growers clean the kernels, cover them with water, and soak them for 12 hours. After that, they place the seeds in a strainer or mesh basket and rinse them several times a day, or they can lay them on a pan or board, covered with a damp towel. The idea is to keep the seeds moist, but not necessarily submerged in water, for a few days. After about three days, the seeds should sprout. Many people dry the seeds by placing them in a lukewarm oven, and once dehydrated, they grind the seeds into flour using a commercial grinder.
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