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Alpine Spelt And Sprouted Grains

Alpine Spelt And Sprouted Grains

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,  and barley. These are allowed to sprout naturally until germinated. The sprouted grains are then blended with spelt wheat flour and rye flour.
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