The most nutritious bread on the planet . . .
Rêver Artisan Bakery is proud to announce that their new line of sprouted whole wheat artisan bread is now available!
The sprouted grain process involves soaking the grains in water until they begin to grow a sprout. The growing environment is highly controlled, including the water temperature, air temperature, and the time grains are allowed to sprout. Once the grains sprout, they are drained and mixed together to be ground up and used.
Before the sprouted grain is used, it is a living food. Enzymes are released during the sprouting process, which break down proteins and carbohydrates. This process helps make sprouted grain food low glycemic and easier to digest.
Traditional grain breads are harder to digest, and the body loses a good portion of the nutrients because it is unable to digest them. Sprouted grain breads provide the body with grain that has already been broken down due to the enzymes that exist in the living sprouted grain. Nutrients are absorbed immediately into the body, and are not lost in the digestive process.