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Sproutman's Hemp & Flax Sprout Bag

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Made from natural, untreated, mould and mildew-resistant hemp and flax for long life and durability. Most sprouts are ready in 3 to 5 days. Just dip and hang!

Sproutman's New Improved SPROUTBAG has a high moisture absorbency yet allows good drainage. It is 20% stronger when wet, than dry. Ideal for sprouting grains and beans, including lentils, chick peas, aduki beans, rye, wheat, mung beans, chia, soya bean, fenugreek, peanuts, silver sunflower (hulled type), and kamut.

THE SPROUT BAG

Designed for sprouting. Saves time. Very convenient.
All sprouts get air. Good circulation prevents mould.
100% drainage. Water never collects.
Will sprout all varieties*. All grains, beans, even gelatinous seeds.
Convenient. Only 2 steps. Dip in water and hang on hook or lay in dish rack.
Saves counter space. Saves refrigerator space. Bags expand and contract per volume.
Lightweight, unbreakable. Great for travelling, camping, boating.
Wide opening for easy handling. Equivalent capacity to a 2.8 litre jar.
Fabric won't shrink or mould (cotton, burlap or cheesecloth will).
Made from durable flax (linen) and hemp fibres.

The original flax sprout bag was discovered by Sproutman in 1979.

*The sprout bag can grow any seed, but some seeds prefer light. These are the ones to grow in the Freshlife Automatic Sprouter. They include buckwheat, radish, cabbage, broccoli, chives, alfalfa, clover, pea shoots and unhulled sunflower. These sprouts all develop green leaves. With the exception of buckwheat, pea shoots and unhulled sunflower, these finer seeds can also be grown in glass sprouting jars. The sprout bag is ideal for growing larger seeds and bean sprouts which do not develop greens, such as chickpeas, lentils, all grain sprouts and pea sprouts.

Sprout bags are perfect when making delicious sprout bread. Here is Sproutman's basic sprout bread recipe.

Sproutman's Basic Sprout Bread

Soak 1 cup of hard wheat in a jar for 8-10 hours. Sprout in your Sprout Bag for 2 days. Examine the seed for the shoot. The shoot is short, thick and grows in the opposite direction of the hair-like roots. In order to achieve the desired consistency, the shoot must be the length of the berry (grain). Longer makes the bread too chewy. Now grind the sprouts in a food processor, a Champion juicer (use the homogenising blank), a wheatgrass juicer, or a cast iron meat grinder. Do not use a blender. It is crucial that the resulting "sprout dough" is ground to a smooth paste. If necessary, reinsert the sprouts for a second grinding.

Form a 12 x 3 inch (30 x 7.5 cm) loaf by hand. Wet your hands constantly while shaping. Lay the loaf on a seeded baking tray. Sesame or poppy seeds keep the bread from sticking. Bake slowly at 250 degrees F (120 degrees C) for approximately 2-4 hours. Lift the bread off the baking tray momentarily after 1-2 hours of baking. This avoids sticking. Bread is done when the underside is firm and no longer mushy. The inside will remain moist while the top of the bread may harden.

Sprout bread can also be dehydrated at a lower temperature and over a longer period to preserve more of the valuable enzymes. Use a dehydrator with deep trays like the Stocklis, or remove some trays in one of the Excaliburs, and place the dough on a non-stick Teflex sheet.

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