Sprouted Wheat Bread

Differing from Essene bread while still following similar principles is Sprouted Grain bread. Sprouted Grain bread contains added yeast and gluten to create a more edible loaf. This is not harsh and concentrated as Essene bread is known to be. In fact, sprouted grain breads contain more than twice the dietary fiber of bread made from flour. Most of the bread consumed today is highly processed with fat, sugar, preservatives and other additives. In addition to this the milling process used to extract the flour from the grain removes most of the bran and germ. The heat applied during milling also destroys many of the natural vitamins and minerals. So a great deal of the real nutritional benefit is either thrown away or destroyed by heat.

A large amount of processing takes place before the bread is even made. This is unnecessary! By sprouting the whole grains we don’t need to use flour and can retain and enhance all of the nutrients while still being able to make a delicious loaf of bread.

It has been said that the nutritional benefits of sprouted grain bread are many with the secret of the sprout being its astounding nutritional content. Sprouting of the grain significantly increases the protein, vitamin and enzyme content of the breads whilst complex starches in the grain are converted to natural sugars, providing an easily digested rich energy source. When people with wheat intolerance's try sprouted grain bread they often find their digestive system accepts the sprouted grains without any problem. Many people who have not been able to eat bread for years find sprouted grain breads easy to digest.

Sprouted Wheat Bread Recipes are to follow.