Flax, sunflower, millet, spelt, and wheat seeds sprouted for 5 days in advance. We add it to a whole-grain dough (yeast, water, salt and honey). When a seed sprouts a chemical change occurs and it germinates and produces more vitamins (A, B-complex, C, calcium, potassium and iron) and carbohydrates are more easily digested.
Our bread is best stored on the counter in our twist tied bread bag. It lasts 7-10 days.
If you put it in the refridgerator, the honey will harden.
If you want to freeze our bread, use another freezer bag and it will last up to 3 months. Defrost naturally and enjoy.