Although we may not live by bread alone, the way we eat would certainly be much different without the myriad versions of this age-old dietary staple. Industrialization and convenience have pulled many of us away from the artisanal process of baking and consuming sprouted grain bread as our early ancestors did, but our hunger is growing for a return to such nutritive whole foods. Sprouted grain bread is becoming more popular for its primal appeal, distinctive texture and taste experience, and health benefits.
Sprouted grains are kernels that have been soaked in water and left to germinate or sprout. The bran, germ, and endosperm remain intact during this process to deactivate growth-inhibiting enzymes. Soon after germination, the seeds are drained and milled into flour manufacturers use to make sprouted bread and other products. Sprouted bread contains all the original fiber and phytonutrients of the kernels. It may contain the flour of one seed or a combination of several grains. This bread tends to be darker and denser than unsprouted bread, and it offers an earthy, nutty flavor compared to the bland taste of most processed "white" bread.
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