Sprouted grain bread is made from whole grains that have begun to sprout (thus the name!) Grains are really seeds. With the right moisture and temperature, the whole grain seeds begin to sprout, which provides several health benefits compared to breads from unsprouted grains or grain flours.
Listed below are some benefits of sprouted grain breads and other products. We eat sprouted grain tortillas for tacos and burritos!
· Sprouted grain bread uses the whole grain. It is nutritionally similar to whole-grain breads. It is a dense, heavy bread high in fiber and nutrients. But what sets sprouted grain bread apart is the inclusion of a variety of whole grains and legumes, which offer a broader range of nutrients than breads made from whole wheat alone. Combining grains with legumes makes the protein in sprouted grain bread complete, which means that it contains all nine essential amino acids.
· The sprouting of the seeds partially breaks down the starch in the grains, which lowers the carb content. One significant benefit of sprouted grain bread is, due to its lower carb and higher fiber content, it has the lowest glycemic index compared to other kinds of bread. The glycemic index is a measure of how quickly a food raises your blood sugar.
· The grains absorb water during the sprouting process, which makes sprouted grains lower in calories than whole-grain flours.
· Sprouted grain bread is higher in protein, fiber, and B vitamins. One serving contains around 15 grams of protein.
· Sprouting increases several antioxidants, including vitamins C, E, and beta-carotene. These antioxidants can help protect against several chronic diseases like diabetes, cancer, and heart disease. Adding sprouted grain bread to your diet in place of other bread is an easy way to add more antioxidants to your diet.
· Better digestibility is linked to sprouting whole grains. The reason for this is the sprouting process breaks down the starch in the grains, making them easier to digest because they are already partially pre-digested. They are also higher in enzymes than unsprouted grains, which helps the body digest the food.
· Sprouted grain bread contains less gluten than breads made from unsprouted grains, which may make sprouted grains easier to tolerate. However, people with celiac disease or a true gluten allergy, should avoid all sprouted grains that contain gluten.
· You can find sprouted grain breads at your local farmers market or in most grocery stores. Look for it in the refrigerated or freezer section. If the bread is pre-sliced and consumed over a longer period, it is best to freeze it. Refrigerating it can dry it out quickly and it could go stale. If you plan on consuming the loaf in five days or less, you can probably store it in a sealed paper bag in your pantry or on the counter.