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.
TO DRY BREAD:
- You can put it in your dehydrator for about 10 hours at 80'F.
- You can use an oven or small convection toaster oven on a low setting.
- It can be put out in the sun for 12 hours (make sure you protect it from insects with a mesh cover or screen).
- You can use a crock pot if it has a low enough temperature.
As with any food, there are many ways to make sprouted bread. You can find recipes online or in books.
Photo of sprouted grain spelt and chia bread by Lifestyle Bakery PTY LTD posted on Wikipedia Commons.