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Sprouted bread is made from whole grains that have been allowed to sprout before being processed, increasing their nutritional value. The sprouting process increases vitamin content and makes the bread easier to digest. It is more nutritious than white bread and associated with health-conscious diets. It has a nutty, earthy flavor and is denser than bread made from unground grains.
Sprouted bread is a type of bread baked from whole grains that are allowed to sprout before being processed. This differs from more common supermarket or traditional bakery breads made with enriched or whole-wheat flour, both of which are made from wheat grains that have not sprouted. Proponents of sprouted bread claim that allowing grains to sprout increases the bread’s nutritional value.
Sprouting grains by allowing them to germinate is believed to significantly increase the amount of vitamins present in the final product. It also increases the likelihood that those vitamins can be readily absorbed by the body. The release of enzymes during the sprouting process essentially starts breaking down the grain and makes sprouted bread easier to digest than other varieties.
While it’s somewhat subjective whether sprouted bread is nutritionally superior to uncomputed whole grain bread, it is definitely more nutritious than white bread made with enriched grains. Wholemeal flour is produced from the whole kernel of the grain, using the germ, endosperm and bran; this is the same kernel from which sprouted bread is made, but instead of facilitating germination the kernel is ground into flour. Thus, the same vitamins and minerals should be present in whole wheat and sprouted bread, although proponents of sprouted grain argue that the sprouting process allows nutrients to be absorbed more effectively. Both are definitely more nutritionally beneficial than white bread, which is made only from the endosperm and therefore is significantly lower in vitamins and fiber.
While the nutritional quality of sprouted bread versus whole grain bread may not be drastically different, sprouted bread is generally associated with a health- and earth-conscious diet and attitude. Sprouted grain breads aren’t produced on nearly the same scale as unmilled varieties and usually don’t contain artificial preservatives or flavors, which is why they’re most often found in the freezer section of grocery stores. Unfortunately, this often means they’re even more expensive than traditional supermarket loaves. Eating sprouted grain products is also associated with vegetarian or vegan diets because grains can provide complete proteins that may be more difficult for people who don’t eat meat to consume.
The taste and texture of sprouted bread is distinctly different from whole wheat and white bread. Sprouted grains give the bread a nutty, earthy flavor. Since the sprouted grains aren’t technically ground into flour, the resulting bread is denser and chewier than bread baked from unground grains.
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