When it comes to cutting out processed food, one of the toughest areas to navigate is bread. It’s an issue my family really struggled with at the beginning especially since most grocery store breads don’t make the cut. I’ve shared the details in previous posts including what whole grains are, what to look for in bread, and more, but today I want to discuss another option that is “sprouting” up in many stores these days (pun intended, haha): sprouted grains. This solves the problem of not being able to find good-quality whole-grain bread (that actually tastes good) for many of us, and I’m excited to partner with our sponsor Angelic Bakehouse to share all the details with you today!
Angelic Bakehouse, in case you haven’t already heard of them, has a pretty cool story. Owners Jenny and James Marino, as we can relate, were trying to find a good bread for their two young daughters. Unhappy with the choices out there, they instead found a sprouted bakehouse that was in need of a facelift. And so they bought it! They revamped the recipes, among other things, and what they offer now are products that pack a powerful punch. The products are available in many places, by the way, such as Costco, Whole Foods Market, Safeway, and more. But what exactly does sprouted mean and why is it good for you? Here’s what I found out:
What are Sprouted Grains?
Sprouted grains are whole grains that are soaked in water and given time to germinate long enough to sprout. The bran layer splits open as the sprout emerges, unlocking even more nutrients than standard bread (vitamin C and minerals).
There are two ways sprouted grain bread and other sprouted products are made – the flour method and the wet method:
- The flour method consists of grinding dried sprouted grains into flour. It is said that this can result in a loss of nutrients during processing compared to the wet method.
- The wet method means that fresh (wet) sprouted grains are combined directly into the bread dough after sprouting is complete.
Benefits of Sprouted Grains
While I personally don’t worry about counting calories, sprouted grains do contain fewer calories and fat than other grains, and they’re higher in proportions of other nutrients. Sprouting also breaks down starches into simple (naturally occurring) sugars, which can be easier for the body to digest. As a result, some people with gluten intolerance have success digesting sprouted grains, and sprouted grains are also diabetic friendly (due to the low glycemic index).
The Whole Grains Council has compiled research suggesting that sprouted grains provide other health benefits beyond basic nutrition. You can read more about them here. To purchase products made with sprouted grains, simply look for “whole sprouted grains” on the ingredient label.
More about Angelic Bakehouse
Angelic Bakehouse has taken the wet method a step further and crafted a sprouted grain subcategory – a proprietary sprouted mash™ ingredient made from pure, non-GMO whole grains. This “mash method” optimizes nutrient density and results in Angelic’s unique taste and texture. They use this mash to create products other than just bread, including buns, wrap, and more, making packing school lunches a breeze.
They also use clean/non-GMO/minimally processed (other) ingredients including whole sprouted grains of red wheat berries, quinoa, oat groats, rye berries, barley, amaranth, and millet, as well as water, 100% whole wheat flour, organic honey, oat fiber, salt, molasses, and yeast. Most store-bought bread has a laundry list of questionable additives and Angelic insists on using whole grains including 100% whole wheat flour and non-GMO ingredients in their products. They are also free from artificial sweeteners, preservatives, and high fructose corn syrup as well as peanuts, tree nuts, dairy, egg, and soy.
How do you feel about sprouted grains? Please share your thoughts with us in the comments below!
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Erin Thomson
July 14, 2016 at 10:10 pmHi
I was wondering if you or one of your readers could recommend a good sprouted bread in Canada. Thanks
Erin
July 15, 2016 at 11:48 amWe eat the sprouted wheat bread from Silver Hills bakery. I think they have a few different kinds but the one we like is the “Squirrely” bread. It’s sweetened with raisin nectar and is 85 % organic. We’re from Ontario and get it in the natural foods section at Zehrs (in the freezer).
Mike
July 15, 2016 at 10:32 amI love Ezekiel Bread. Available in the frozen section of most grocery stores in my area. They claim the recipe comes from the bible. They utilize sprouted grains. It is very good bread and reasonably priced.
Jamie L.
July 15, 2016 at 10:33 amWe buy only sprouted grain bread in our house, and because we’re not big cold sandwich eaters, it totally fits the bill and we feel better after eating it. We typically buy trader joe’s brand for the price, but Ezekial is great and the best I’ve had is Wegmans’ bakery fresh-baked version, the only one I’d really want to eat cold.
Our favorite recipes featuring sprouted grain bread are avocado toasts (every variation), grown up grilled cheese sandwiches and abs diet stuffed french toast.
Thanks for reminding me why I like sprouted grains! I’ve also just recently tried a sprouted oat granola, I’m blanking on the brand – it’s delicious!
Allison G.
July 15, 2016 at 10:42 amA coupon code to order the bread would be nice. :)
Alicia
July 15, 2016 at 10:54 amTheir products are awesome! Only thing that would be better is if they were organic!
Liz
July 15, 2016 at 10:54 amI absolutely LOVE Angelic Bakehouse. I’ve told all my family and friends about it and it pretty much is the only bread/flatbread that my husband and I eat. The texture and flavor is amazing and I love that I don’t have to feel guilty about eating it.
Joanna
July 15, 2016 at 10:58 amWhere can we buy Angelic breads in the southeast? Do they make a gluten free, sprouted bread?
Amy Taylor (comment moderator)
July 18, 2016 at 9:47 amHi. This will help: https://www.angelicbakehouse.com/locations/.
Patty
July 15, 2016 at 11:03 amCan’t wait to try it. I’m buying some to take on our trip to the Outer Banks today. Hope my Costco has it!!! It will be perfect for sandwiches for us as we travel with my grandchil! No fast food for us! Thanks so much for the info!
Rebecca Knapp
July 15, 2016 at 11:14 amArma Bakery in Arma , Kansas. has a sprouted grain whole wheat bread, it is delicious, I get it in Joplin, MO at Fox Farms, only delivered on Tuesday also great raisin bread. the grains, whole wheat flour, honey, sea salt and yeast- all you need I believe it is organic also.
Sara
July 17, 2016 at 10:00 pmHoly cow, I can’t believe someone knows where Arma, KS is I grew up in Pittsburg, but am glad to hear there is a healthy option close by. I will pass this along to my parents since they still live there.
Emily
July 15, 2016 at 11:20 amWe love Angelic Bread! It’s made locally where I’m from and so they come to the farmer’s markets to sell also! A great product and delicious!!
Kathy Hanna
July 15, 2016 at 11:21 amAldi grocery stores have a wonderful sprouted grain bread and even a low sodium version – it’s delicious bread, inexpensive and makes wonderful toast. Very crunchy and nutty tasting.
Barbara Bailey
July 15, 2016 at 12:28 pmI agree
Cat
July 15, 2016 at 12:50 pmI’ve read in the past that sprouted grains digest like a vegetable.
I use a variety of whole wheat grains and sprouted WW flour when making your Honey Whole Wheat Bread recipe in the bread machine
I’ve also noticed that using part sprouted WW flour results in a moister loaf.
Marney
July 15, 2016 at 3:31 pmWould love the recipe….u have a bread maker
Kristin
July 15, 2016 at 1:32 pmLove Angelic bread, it is preservative free and made in Milwaukee, so local for me. Beware, in addition to the whole sprouted berries/grains, most breads contain some flour as well. Unfortunately, Trader Joe’s sprouted grain bread, adds wheat flour (AKA white flour). Angelic “Sprouted Wheat Bread” is the only variety that contains WHOLE wheat flour, the other Angelic breads all contain wheat (white) flour. I find it’s cheapest at Woodman’s.
Kristin
July 15, 2016 at 1:39 pmNow I’m confused, I retread the post and it says Angelic only uses 100% whole wheat flour. Yet the “Sprouted Wheat Bread”, is the only variety to list “whole wheat flour”. The other products all say “wheat flour”. So, is really 100% whole wheat flour if it is called wheat flour? Please clarrify this for me.
Lauren
July 17, 2016 at 3:17 amI just read over the ingredients on their website and they all use 100% whole wheat flour…
Muriah
July 17, 2016 at 11:32 amI think the original poster meant other brands don’t use whole wheat.
Jen | Green Baby Deals
July 15, 2016 at 2:08 pmI typically choose sprouted grains over others because I’m aware of the benefits, but I never knew there were two methods of making. Angelic sounds like a great brand and I’ll send the request to stock in to my local health food store. Thanks for the article!
Stephanie
July 15, 2016 at 7:40 pmWhat about Ezekiel bread? Is this a clean option?
Monica
July 20, 2016 at 8:21 pmAfter reading the label, I consider Ezekiel clean. Also they do not use any flour at all, at least the sesame loaf. I love Ezekiel and it is easy to find in stores in my area.
Emily DuMarce
July 16, 2016 at 12:18 pmMy family and I just switched to sprouted grains, and besides the noticeable difference in flavor, we also love knowing that we’re consuming a product that is more beneficial to our health. We’ve said good-bye to store bought bread for good! So thankful that our local grocer has upped their game!
Colleen Ward
July 17, 2016 at 7:38 amCan you recommend some good quality sprouted flours I can purchase to make my own bread?
Erika
July 18, 2016 at 11:55 amTo Your Health has a wide selection of options, Colleen. And the bonus of being a home-grown company still owned by an individual. Great folks!
https://healthyflour.com/shop/
Judy Burke
July 19, 2016 at 1:04 pmI would like to suggest you use black print. The grey is very difficult to read. Thank you for your consideration
Doug Michael
July 20, 2016 at 7:53 amWe use a wet grind for our sprouted breads. As bakers, our thinking is, why sprout the grain, dry it out then rehydrate it (add water) later when you’re ready to make your bread? The only advantage to using a sprouted flour is that it makes it easier to incorporate yeast and cheaper flours and other stabilizers or enhancers.
But if you’re going to the trouble of making 100% sprouted grain bread, why dilute it at all with flour or any sort? And why add yeast? Commercial grade yeast was widely introduced about seventy years ago and it allowed for the advent of industrial baking. Industrial grade breads mean that you remove the baker from the process. Once you do this, you’re no longer eating real bread – just something that mimics the look of bread without the texture or flavor. Traditional bakers work with sourdough. It’s a ferment basically that introduces wild yeast and beneficial bacteria into the dough. Anyway, if I were a consumer, I’d look for a naturally leavened sprouted grain bread and to my knowledge we’re the only bakers in the US making such a bread.