What exactly is sprouted bread?

Sprouted bread is moving out of health food stores and into mainstream grocery stores.  So what exactly is it?  Is it healthier than regular bread?  Most important: how does it taste?

Regular bread is made with flour, which is made by grinding up wheat berries (the seeds of the wheat plant).  Sprouted bread is made by first taking those whole wheat berries, soaking them in water, and allowing them to sprout.  The process is the same process that creates the alfalfa, bean and other green sprouts we use in salads and on sandwiches.  To use sprouted grains to make bread, the sprouts are ground into a very wet dough-like consistency, and the bread-making proceeds from there, with yeast, salt and other ingredients.  The result is a dense, chewy textured bread.  Oil can be omitted, because the sprouted wheat itself has so much moisture. 

Bread made with sprouted grains can be very dense and chewy, with a rich whole grain flavor.  According to one bakery that specializes in this type of product, the sprouting process actually pre-digests some of the grain starches.  B-vitamin content of the grain berries increases as well, and the bread is an excellent source of fiber.

Sprouting doesn’t make the bread taste like vegetables.  The flavor is pure whole grain, and the texture is dense.  If you’re expecting floppy white bread texture, look elsewhere.  Sprouted bread is a great option for toast, or open-faced sandwiches.  Toppings like nut butter, melted cheese, hummus or smoked salmon will work great with this type of bread.  If you looking for adventures in healthy food choices, sprouted bread (or other sprouted bakery items) should be on your list.

Copyright: All content © 2010-2019 Nutrition Strategy Advisors LLC. Photographs © Donna P Feldman, unless otherwise attributed. Reproduction or use without permission is prohibited.