Sprouted spelt bread is made from pure spelt and water. No yeast or sourdough is used. Sprouted bread has a firm structure and is particularly nutritious. To make sprouted spelt bread, the spelt germinates for 2-3 days. It is then ground and baked at a low temperature (110 °C-130 °C). Because the entire spelt grain is processed, the maximum number of nutrients and fibres is retained. Sprouted bread is pasteurised at a temperature of 70-95 °C. Delicious as toasted bread.