Why Sprouted Bread? & It’s Not JUST Sprouted!!

Why Sprouted? The sprouting process breaks down the carbohydrates, and changes the grains into a more easily digestible “plant” instead of a simple grain… This takes us back into the days of science when we were little and we took grains or beans and sprouted them to watch them grow! It’s that very same process!  Although grains like wheat or corn may look simple on the outside, they contain enormously complex molecular machinery. There are genes, proteins and enzymes that turn a tiny seed into a plant. 

How Sprouting Increases Nutrients

Because of the sprouting process, sprouted bread contains more of some vital nutrients. Some studies show that sprouting grains increases their lysine content 

Lysine is an amino acid that many plants contain in only low amounts. Increasing its levels through sprouting, increases the nutritional value of grains and seeds considerably.

Some studies have also shown that sprouting wheat may lead to significant increases in soluble fiber, folate, vitamin C, vitamin E and beta-carotene. 

Sprouting also partially breaks down the starch, since the seed uses the energy in the starch to fuel the sprouting process. For this reason, sprouted grains have fewer carbohydrates.

How Sprouting Decreases Antinutrients

Sprouted grains also have lower numbers of antinutrients, which are substances that inhibit the absorption of minerals:

• Phytic acid is a substance found in grains and seeds. It can bind minerals like zinc, calcium, magnesium and iron and prevent them from being absorbed. Sprouting modestly reduces phytic acid.
• Enzyme inhibitors are also present in seeds. They protect them from spontaneously germinating but may also make the nutrients in them harder to access. Sprouting inactivates some of them.

Another benefit of sprouting is that it is said to reduce the gluten. Due to the reduction in antinutrients, sprouted bread may provide a higher number of nutrients than bread made from grains that have not sprouted.

So now we have learned about Why Sprouted… Now, What About REAL Sourdough! 

You know we could go on and on with the true studies and all the health benefits to REAL Sourdough! Our family firmly believes in this process, as you can tell, it takes us 72 hours to make our Sourdough with the warm fermentation. This breaks down the gluten and makes the bread easier to digest! This is why we have customers who can’t have any other bread than ours, and some haven’t had bread in 10 years. It is amazing how poisonous food can be when not made the right way, and although it takes time, it is well worth your health!

Sourdough – How ALL REAL Bread Should Be Made

REAL Sourdough is the way bread was always made from the beginning of time, and still should be made now! The only “leaven” used in olden days, and we even see throughout the Bible, was a dough, which was kept and used to “start” all of their bread. REAL Sourdough has so many health benefits and so much more nutrition than “regular” bread! What makes this bread so unique?! Why can so many of our customers who could not have any bread at all, now enjoy our REAL Sourdough on a regular basis? Is ALL Sourdough the same?

What is the Process of Our REAL Sourdough?

For ALL of our baked goods, we start with a low gluten flour, which is simply ground wheat – nothing added!! No Added Gluten, No Added Synthetic Vitamins!! This makes the job easier for our Sourdough process, but REAL Sourdough is still JUST AS IMPORTANT!!! Our REAL Sourdough is fermented for 72 hours with a long warm ferment. This process breaks down the remaining gluten, which makes the bread easier to digest. The Sourdough Starter “eats up” or “digests” the gluten for us, so our bodies don’t have to do it! The long fermenting process also adds so many benefits of probiotics and the good bacteria our guts need!!

How About The Added Gluten THEY Put In Sprouted Bread?

We do not add gluten to any of our bread! Bread should be made in its original form with no added gluten. While bread is so much easier to make by adding gluten… It’s worth your health and our family’s health to be sure we know what we are putting in our bodies! After all, you most likely have asked, “Why are so many people sensitive to gluten” These articles below may help answer your questions!

The Gluten Monster

The Real Problem With Bread – It’s Probably Not Gluten!

So… It’s Not JUST Sprouted That Makes the GREAT! 

While sprouted bread may be good… It’s not just enough to be sprouted. You may be doing your body worse to eat sprouted bread that is not sourdough which still contains yeast and even worse… Added Gluten… Try out our Sprouted Sourdough if you haven’t, We are sure you will LOVE it!!
Don’t settle for JUNK Sprouted Bread that is not Sourdough, has added gluten, and has been stored in the freezer for months…

Choose 100% Sprouted Bread that is REAL Sourdough, has no added gluten, and is baked FRESH just for you!

We Know You’ll LOVE It! Contact us with any questions and

Order Today at breadofheaven.com