Sprouted Whole Wheat Flour

What’s more nourishing than a grain? A grain that’s been sprouted.

We sprout the grain so it comes to life and releases its vital nutrients. Enzyme activity breaks down inhibitors, transforming and multiplying nutrients into their more easily digestible forms. This sprouted whole wheat flour is made from red whet, a variety of wheat that is rough and rustic, perfect for sourdoughs and other breads that pack some real punch. Its kernel retains plenty of bran, so it’s high in fibre, too.


  • Organic
  • Whole Grain
  • Stone Ground
  • Raw
  • Sprouted

Sprouted whole wheat flour.

For allergens, see ingredients in bold.
How We Like It
  • You can use sprouted wheat flour in any cake or pastry recipe as an alternative to wholegrain wheat flour. Replace it like for like.
  • If you haven't tried making bread with sprouted grains before, you're in for a full-flavoured treat. The low gluten content makes it a little different from baking bread with refined white flour or wholegrain flour.
Nutrition per 100g
Energy 322 kcal
Fat 2g
of which saturates 0g
Carbohydrates 71g
of which sugars 8g
Fibre 14.5g
Protein 16g
Salt 0g

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