Have You Ever Eaten Sprouted Bread?

Sprouted grain breads are not produced as much as un-sprouted breads, which make them more expensive to buy.

Sprouted breads do not usually have preservatives  - so they are usually found in the freezer section in grocery stores.  Two bread companies that I know of in the U.S., are "Ezekiel" and "Manna".

Although sprouted bread and whole-grain breads are similar nutritionally, many people like sprouted bread for the taste and texture, Since the sprouted-grains are not milled into flour, the bread is more chewy and heavier than regular whole grain bread.

And enzymes released during the sprouting process makes sprouted bread easier to digest than other breads.

Besides wheat, sprouted and whole-grain breads can also be made from barley, lentil, soy, millet, spelt, rye, oats, chia, flax -  practically any grain, legume or seed can be sprouted.

And if you don't want to go to the trouble to make your own sprouts, you can buy sprouted flour.  Store it in the freezer to keep it fresh.

Buy or make a loaf of sprouted bread and see how you like it. If you make your own, experiment and add seeds, nuts, and dried fruit to your bread. 

ABOUT ESSENE BREAD

Essene bread is also sprouted, but not baked like a regular loaf of bread.  Instead, it is dried (dehydrated). Because of the low heat process, this bread still has all its enzymes working, so it's a live food.  

Photo of sprouted grain spelt and chia bread by Lifestyle Bakery PTY LTD posted on Wikipedia Commons.

When you buy seeds for sprouting, buy organic seeds. Seeds sold for gardening are often treated with chemicals.

All grains, legumes, and seeds can be sprouted as long as they were never heat-treated. Sprouts have high levels of essential nutrients, and usually more nutrients than the mature plants they sprout from. Raw sprouts are supposed to be easier to digest than cooked vegetables.

HOW TO MAKE SPROUTS

To make sprouts, you need a container that allows water to drain from it. Sprouts that sit in water will rot.

A glass jar with a piece of cloth or screen secured over the rim will work. There are also containers you can purchase that allow several "crops" to grow at the same time or on a staggered growing schedule.

Rinse your seeds first, then soak them all day or overnight. Read the instructions on the packet of seed to get an estimate of how long to soak them.  Don't put too many seeds in your jar; they need room to expand.

After the initial soaking, sprouts have to be rinsed and drained several times a day, or they will sour and rot.

Each type seed has its own ideal sprouting time. If left longer, the sprouts will begin to develop leaves, and are then known as baby greens. You can stop the growth process by refrigerating until needed.

It may take a while to get used to making sprouts, but when you get the hang of it, you'll have fresh sprouts whenever you want them and can sprout varieties not found in supermarkets.  I like to use them in salads, in scrambled eggs, and in smoothies.  I haven't made sprouted bread yet.

Image from Wikipedia Commons.