Spelt wheat (ancient grain) dates back to 1700 BC where it was an important staple to the diet in central Europe. In the late 1800’s baking wheat started to take over from spelt wheat.
It wasn’t until the 20th Century that spelt was to be reintroduced and make a comeback It always amazes me how we are all going back to the old ways of doing things, Ancient grains and Sour dough’s.
Creating Spelt and Sprouted Grains bread is a labour of love. It is a lengthy process that starts with triple soaking of Mung beans, linseed, lentils, rye grains, soybeans and barley. These are allowed to sprout naturally until germinated. The sprouted grains are then blended with spelt wheat flour and rye flour.
- Rich in proteins, vitamins and enzymes.
- Coupled with starches in the grain, it is easily digested
- Full flavoured bread providing a rich energy source that cannot be matched.
- Enjoy this as a sandwich or toasted with your favourite toppings.
Organic Spelt flour NASSA(3530p) 30%, water, Rye flour, sprouted grains & seed mix (10%) linseed, barley, lentils, mung beans, rye. Gluten (dry), yeast, vinegar, iodised salt, mineral salt (516), emulsifier (481), enzyme (amylase).
- Contains gluten
- May contain sesame seeds
- Suitable for vegans
About the company
Alpine Breads is Australian owned and proud to boast the worlds first FODMAP Friendly breads. Our breads on the website and in store have all been marked with the FODMAP Friendly logo so you can easily identify these for purchase.
Another feather in our cap is that are breads have also been certified as KOSHER! It's been a big 2014 and we can't wait to see what 2015 brings.
We hope you love our breads as much as we do.
Company: Alpine Breads
Brand: Spelt & Sprouted Grains
Slogan: Alpine Breads
Claims: Rich in proteins and enzymes, rich source of energy
Variants: View product range here
Price: Coming soon
Where to Buy: Australia, Stockists