Why sprouted wheat

You get more of the nutrition from the grain itself when you choose sprouted whole grains. Compared to conventional white and conventional whole wheat breads, you get more fibre and important vitamins and minerals. Conventional commercial bakeries rely on flour. Their main ingredient is milled then shipped to a warehouse, where it may sit idly for up to two months. First, we sift and sort our whole grains before we rinse them to remove any additional dust or contaminants from the field.

Then, we sprout our grains under just the right amount of water and warmth. We control these conditions carefully, right down to the exact hour, minute, moisture level, and temperature, until our grains reach peak enzyme activation.

Then we drain them. Sprouting breaks down starches in the grain into simpler carbohydrates. Remember those compounds that protect the nutrients in seeds? In sprouted whole grains, enzymes in the sprout break down the digestive inhibitor phytic acid for us, so we can access more nutrition from the whole grain.

This means all the good nutrition and fibre from all parts of the whole grain are included—the bran, germ, endosperm the part of the seed that contains food stores , the sprout. All of it. After the sprouting process is complete, we add carefully selected organic, non-GMO ingredients to make each bread, bun, bagel, tortilla, and baked good as flavourful and energizing as they can be.

Because they give you nutritious, healthy, sprouted whole grain fuel for your busy, active days. So instead of having flour and then adding water, you actually have the water absorb into the kernel.

The eating experience of sprouted whole grain bread is way superior to just a straight flour-based bread. When you germinate grains, the enzyme activities start to break down some of the components of the grain in order to prepare it to grow into a plant.

Increased Vitamin C - Sprouting produces vitamin C. We use only freshly sprouted certified organic grains. Our products are kosher. We use absolutely no flour. Studies have shown that grinding grains into flour increases the surface area upon which enzymes in the body can work to more. They contain more nutrients and minerals than refined grains. If you enjoy the taste of sprouted grain products, add them to your diet.

If you prefer the taste of unsprouted whole grains, remember, they are also a healthy choice. You can purchase sprouted grain bread, cereals, pasta, and other foods at your local grocery store. Many people start their sprouted grain eating with Ezekiel bread. Food for Life is another well-known brand that manufactures sprouted grain foods, such as breads, cereals, tortillas, and pastas. You can also make your own sprouted grains at home.

Think of it like growing your own veggies! Just have a look at this how-to guide.