I so wanted to celebrate winter solstice and Christmas with a stunning, freshly baked sprouted spelt bread that I could take photos of and share the recipe link with you.
I bought the whole grain spelt kernels and soaked them overnight to break down the phytic acid and other anti-nutrients that block absorption of important minerals and irritate the digestive process.
I stored the grains in a jar in my little cupboard, rinsing them twice a day as instructed. Over the next two days, as the seeds sprouted, I imagined all the enzymes being activated; minerals like iron, magnesium and zinc, dietary fiber, vitamin E and the B-complex vitamins. Read more