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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We 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.
I would like to suggest you use black print. The grey is very difficult to read. Thank you for your consideration
Can you recommend some good quality sprouted flours I can purchase to make my own bread?
To 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/
My 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!