The Super Sprout™ Difference

You cannot mistake Super Sprout™ sprouted whole grain wheat flour for regular whole wheat flour. Super Sprout™ has a different:

FLAVOR: The flavor is deeper, smoother, and more well-rounded than whole wheat and refined white flour. 

PERFORMANCE: Super Sprout™ absorbs more water than regular whole wheat flour.  Products baked with Super Sprout™ are more golden brown due to an increase in carmelized sugars and stay fresh longer, naturally. 

NUTRITION: The nutrition of Super Sprout™ is enhanced. The sprouting of whole grains creates measurable increases in soluble fiber, Beta Carotene, Folic Acid, Iron, Omega 6 fatty acids, Omega 3 fatty acids, B and D Vitamins, Niacin, Calcium, and Vitamin E.  Super Sprout™ also has reduced amounts of Sodium and Phytic Acid, making it easy-to-digest, and a preferred option for health-conscious home and artisan bakers, including individuals with non-celiac gluten sensitivity, diabetes, and gastrointestinal issues.

The Sprouting Process

At Lindley Mills, we utilize a proprietary process to sprout, stabilize, and mill our organic whole grain wheat into the soft, silky-fine baking flour we call Super Sprout™.  

Before we begin sprouting our wheat at Lindley Mills, we test it in our state-of-the-art lab for protein, moisture, ash, pathogens, and falling number. We then select the best wheat, clean it to sprouting grade, and add water, while controlling the environment (temperature, time, atmosphere, light) to effect optimum sprouting.

Our goal is to start the wheat's natural germination process, control it (testing throughout the process), stabilize at optimum sprouting (in order to trap the sprouted wheat's most beneficial nutrients), and then mill into a viable baking flour. 

Through this practice of carefully controlled sprouting, stabilization, and milling, we can unlock wheat's full potential of flavor, functionality, and nutrition. 

Nutrition Analysis has shown that Super Sprout™ has:

Directions for use:

Super Sprout™ can be used as a 100% replacement for white flour and whole wheat flour in all of your favorite recipes. Simply substitute with a 1:1 ratio and add 10% to 20% more water than your recipe calls for.  Check out some of our favorite recipes below!