Sprouted wheat flour is regaining popularity. Once a favorite of 1960s flower children, today this particular type of flour is recognized for its fiber, nutrition and taste. Sprouted wheat kernels are ground, so the flour contains both the kernel and the green sprout. Sprouted whole-wheat flour is also labeled "malted" whole-wheat flour. It is available in specialty grocery stores, health-food stores and online. Buy from a reputable source and you will enjoy delicious breads, cookies, pancakes and muffins.
Step 1
Buy only what you will use within two to three weeks. For example, a loaf of bread may require 3 to 4 cups of flour. Sprouted whole-wheat flour contains oils, which give it a nutty flavor, but cause it to spoil faster than white flour.
Step 2
Check to make sure that the flour is freshly milled. Prepackaged 2- and 5-lb. bags of flour will have a date of manufacture and a "use by" date on them. Stores should replace and refill bulk-bin flour each week; if in doubt, ask the employees.
Step 3
Use the flour in your favorite bread or muffin recipe. Whole-wheat flour does not contain as much gluten, the protein that causes a loaf to rise high. Sprouted whole-wheat loaves will be denser and have a nutty flavor.
Step 4
Store any unused flour in an airtight container. If the temperature in the kitchen is warm, store the container in your freezer. The sprouted wheat flour should stay fresh for several weeks to one month in the freezer, less so at room temperature.
Step 5
If you do not have a local grocery store that stocks sprouted whole-wheat flour, check with an organization such as Local Harvest that has lists of bakeries and flour mills that sell direct.
Tips and Warnings
- Sprouted-oat, rye, barley and malted-multgrain flours add texture and flavor to recipes calling for wheat flour.
- Discard flour that is moldy or has an off smell.
Things You'll Need
- Health-food or specialty baking-supply store
- Airtight container
- Freezer
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