Comments on: Sprouted wheat flour (Diastatic malt substitute)

By: Neela

Neela — Fri, 25 Feb 2011 14:27:14 +0000

I just bought sprouted bread last week, so delicious and healthy.

By: Mrs Jawad

Mrs Jawad — Wed, 17 Mar 2010 16:22:13 +0000

hi i live in dubai plz kindly tell me from where i can get sprouted wheat or eaisy rasipe i ll b thankful to u

By: jai bee

jai bee — Thu, 14 Jan 2010 16:18:39 +0000

just follow the instructions on this page.

when i mentioned protein content i was wondering if you want to sprout wheat for direct consumption (as sprouted wheat berries in a salad, for example). if someone is diabetic, for instance, getting the low-carb option may help. as a teaspoon in a loaf of bread, it doesn’t matter.

By: Mitch

Mitch — Thu, 14 Jan 2010 01:23:31 +0000

jai bee,

Thanks for your speedy reply.

I want to use it to make my bread rise. I don’t know what you mean by “keep that in mind.” With soft wheat berries do I still follow the directions at the top of this page or do I have to something differently? Or should I just be using hard wheat berries and not mess with the soft wheat berries at all?

Thanks.

By: jai bee

jai bee — Wed, 13 Jan 2010 14:40:14 +0000

since the amount of sprouted wheat powder used is so tiny for a bread recipe, it shouldn’t matter.

soft wheat is lower in protein and higher in carbs, so keep that in mind while sprouting depending on whether you want to grow wheatgrass or want to use it for helping bread rise.