Why Sprouted Bread?



It was not until I read Dr. Ian’s book EAT, that I began to ask myself the question, what is Ezekiel bread and why should I care?

Ezekiel Bread is make from sprouted whole grains, making it a high source of fiber, rich in antioxidants and nutrients (including protein). Ezekiel bread can include a variety of sprouted grains such as rye, barley, wheat, corn, rice and oats. Some sprouted breads include legumes along with the grains. The whole grains and legumes are soaked for several days in clean water to allow the seed to soften and sprout. Once the sprout is about twice as long as the grain, the sprouts are ground and combined with yeast, vital wheat gluten, salt and sweeteners. Sprouted grain bread has a few advantages over whole wheat bread. Whole wheat bread is made from whole wheat kernels ground into flour, while sprouted grain bread is made from kernels that are allowed to sprout before they’re baked into bread. Many sprouted grain breads are made not only from wheat kernels but from a variety of grains and legumes, such as barley, oat, millet and even lentils. The diversity of grains in sprouted grain bread provides a larger array of amino acids than are found in whole wheat bread. (Source

More importantly, the main difference between Whole Wheat and Sprouted Grain bread is that the Sprouted bread digests faster and more easily, meaning it is a low-glycemic food.  Is that important? Yes, but I will go into that in another post.

According to my taste buds, 100% Whole Wheat and Sprouted Bread tastes almost exactly the same.  Plus, with Ezekiel Bread, I know there are no added sugars. If you already eat Whole Wheat Bread, its another one of those small changes that can make a big difference.


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