ANNOUNCING OUR NEW "SPROUTED GRAINS" LINE OF BREADS
The Wonderland of Sprouted Grains
The earliest recipes for bread made with sprouted grains come to us from the Essenes, a Jewish monastic group that flourished from the 2nd century BC to the 1st century AD. They are credited with the first recorded techniques and recipes for Essene Bread which is made from sprouted wheat and prepared at low temperatures.
These two techniques insure the maximum possible vitamin content for this bread. The sprouting also breaks down the lectins and other substances that some individuals may be sensitive or allergic to.
Turns out, sprouted bread may be beneficial for people who are mildly gluten-sensitive (not those with full blown celiac disease) or have difficulty digesting regular wheat bread, according to Jen McDaniel, RDN, founder of McDaniel Nutrition Therapy.
“The process of sprouting grains before they're ground into flour seems to minimize presence of phytic acid, which may make it a bit easier to digest your bread and absorb minerals like iron and calcium from it,” she says.
Several studies on sprouted grains have also found that sprouting can increase key nutrients such as B vitamins, vitamin C, folate, fiber, and certain amino acids.
A "SUPER SANDWICH"!
For a the most nutritious sandwich on this planet (and maybe in the known universe), try our "Super Sandwich": A vegetarian sandwich made with our Sprouted Sandwich Bread, sprouts, Nutrient Rich vegetables, homemade mayo (using EVOO) and Stone Ground Mustard.