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  • Spelt for sprouting
  • Spelt for sprouting
  • Spelt for sprouting
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Spelt for sprouting

Sweet flavour, a more subtle flavour than wheat.

Eat the raw, tender, crunchy sprouts when they are approx. 0.5cm approx. in size (sprouts) or till 1.5cm (shoots). 

Easiness : quick and easy.

Soaking time: 12 hours.
Growing time: 2 to 3 days.

Ingredients: 100% spelt (Triticum spelta) seeds for sprouting, proceeding from organic farming. Origin: France.

Where to find the products
  • Perfect for mueslis, within a soup or a salad. You can also use it to make thin burgers or Essenian bread.

    Type of sprouter recommended: Germline multi-level sprouter. Follow instructions provided with the sprouter, or view instructions on our website.

    Keep your sproutable seeds in their sachets at room temperature in a dry place.

    The fresher they are, the better your sproutable seeds. If you do not use them immediately, keep them for a few days in the fridge, preferably in a closed recipient, and covered with Clingfilm.

  • Spelt, also called “Gallic wheat”, is a close cousin of wheat. It was known and cultivated in ancient Egypt. Ezekiel used it for making his bread. Spelt wheat was the staple food among the Latin populations.

    Packaged in France, in 200g sachets.

    Germination increases the seeds’ natural vitamin content and promotes the body’s assimilation of minerals.