I was talking to my wheat farmer friend a couple hours ago. I had sent him the link to this thread, and he was enjoying it. Then his phone died, so he couldn't participate. He is way, way up there on the intellectual totem pole, and told me some interesting and pertinent things. I eagerly await his appearance here when he gets back online. The guy will forget more than I will ever know about wheat and flour.

Among other things, he wonders how this "deliberately sprouted" grain that's used in spouted wheat bread is processed at the mill, and scoffs at the nutrition claims for "deliberately sprouted" grain. The sprouted stuff cannot contain more nutrients than unsprouted, he says, because once the grain is harvested there's no soil from which to draw nutrients. The nutrients in the berry go into the flour; if it sprouts, some go into the sprout and then into the flour when milled. If it's unsprouted, the same nutrients still go into the flour. He knows it in much greater detail than I do.