Our certified organic locally grown whole-meal field blend is a blend of red hard wheat, Kalahari hard white and rye. We soak, sprout and dehydrate the grains over four to five days and stone mill it to order for maximum freshness. Sprouting unlocks grain’s nutrients and aids digestibility. It also gives the flour a subtle sweet flavour (delicious!). We find that bread made with sprouted flour is more filling than conventional non-sprouted alternatives. The flour is naturally unbleached, and contains the whole grain, i.e. including the nutrient-dense germ and the bran. This flour produces rich complex flavours.