Wheat

USDA Organic

BRC Food Certificated

OK Kosher

Lindley Mills

Organic Whole Wheat Bread Flour

Organic

Organic White Whole Wheat

Organic Whole Wheat Pastry Flour

Organic Cracked Wheat Flour

Super Sprout™ Spelt can be substituted for whole spelt in your favorite recipe for better nutrition and flavor.

You cannot mistake Super Sprout™ sprouted whole grain flours for regular whole grain flour. Super Sprout™ has:

-A different look – a uniform creamy color

-A different feel — very soft and silky fine

-A different taste — well rounded, clean wheat taste (not bitter)

-Better nutrition — micro-nutrients are enhanced and more bioavailable due to the sprouting process

-Better nutrition — products ingest and digest easily due to the sprouting process

-Different performance — performs best at higher hydrations of 85 - 95% and has already accomplished the desired goals of a prefermentation step

-Different baked product – more golden brown due to an increase in carmelized sugars

-Different baked product – products are softer and stay fresh longer, naturally

Super Sprout™ Spelt

Crop Rotations

Cover Crops

No Till

No Spray

Conventional (Non-GMO)

Sprouted and whole-milled (whole grain) from non-GMO, harvested American Rye. Enjoy enhanced nutrition and a deeper, smoother, and more well-rounded flavor than regular whole rye flour.

Since Super Sprout™ Sprouted flours absorb more water than other flours, you will need to add 10 to 20% more liquid to your recipe and allow your dough to rest for about 10 minutes after mixing.

Processed in a facility that also processes wheat. For best results, store in a cool, dry place.

You cannot mistake Super Sprout™ sprouted whole grain rye flour for regular whole rye flour. Super Sprout™ Rye has:

-A different look – a uniform creamy color

-A different feel — very soft and silky fine

-A different taste — well rounded, mellow taste

-Better nutrition — micro-nutrients are enhanced and more bioavailable due to the sprouting process

-Better nutrition — products ingest and digest easily due to the sprouting process

-Different performance — performs best at higher hydrations of 85 - 95% and has already accomplished the desired goals of a prefermentation step

-Different baked product – darker loaf and crust due to an increase in carmelized sugars

-Different baked product – products are softer and stay fresh longer, naturally

How do I substitute Super Sprout™ Rye with other flour?

Use Super Sprout™ Rye in all your rye recipes as a substitute for whole or medium rye flour. Simply substitute with a 1:1 ratio and add 10% to 20% more water than your recipe calls for adjusting based on what type of dough you are making.

Super Sprout™ Sprouted Whole Grain Rye Flour

Organic Super Sprout™ Soft Flour

Organic Whole Rye Flour

Organic Whole Spelt Flour

We fresh mill our pastry flour to order with a small amount of overrun for local pickups.

Pastry Flour

Organic Cake Flour

Organic White Hi-Gluten Flour

Organic White Bread Flour

Organic All Purpose Flour

Organic Hi Extraction Flour

Organic Wheat Bran Flour

Organic Light Rye Flour

Organic Dark Rye Flour

Organic Rye Chops

Organic Rye Meal

Pneumatic Trailer

Lindley Mills is an organic flour miller in Graham, North Carolina. We make a variety of organic white flours, whole grain flours, and both organic and conventional sprouted flours.  A family business that has been around for more than 260 years, we have made our reputation on quality and consistency and that's exactly what we deliver to our customers.

We are a 10th generation organic specialty flour mill and mix manufacturer serving bakers, processors, distributors, and restaurants

We use a proprietary process to sprout our organic whole grain wheat and make Super Sprout™ Sprouted Whole Grain Wheat Flour. This process greatly enhances the wheat's nutrition and digestibility, allowing the body to digest it more like a vegetable than a grain. Eating Super Sprout™sprouted whole grain wheat flour will "jump-start" your digestive process and provide far superior nutritional value for your body compared to other flours.

You can substitute Super Sprout™ Sprouted Whole Grain Wheat Flour for white or whole wheat flour in any recipe to bake healthier, sprouted whole wheat treats!

Our proprietary process enhances the wheat and gives Super Sprout™ lower amounts of phytic acid than other flours, allowing the body access to all of the nutrients that the wheat has to offer.

Super Sprout™ Sprouted Whole Grain Wheat Flour is the "awakened" (sprouted) wheat seed that has been milled into a high quality baking flour.

Instead of just eating flour from the dormant wheat, Super Sprout™ takes advantage of the live sprouted wheat grain. It jump-starts the seed's germination process and results in reduced Phytic Acid, as well as the release of a wealth of beneficial, bioavailable micronutrients.

Super Sprout™'s superfine particle size is important for several reasons. Wheat bran, for instance, when finely ground shows increasing water-holding capacity and soluble dietary fiber, improving its nutritional potential. Smaller particles greatly increase surface area absorption and help the flour take up more water and increase baking yields. The superfine particle size helps with digestibility and can create a smooth dough with strong gluten bonds even when hydrated at 80% or more.