Samantha Siegel

Why Sprouted Breads?

Sprouts are wonderful for the flavor of the bread and what your body truly needs and desires.  It’s the best of both worlds.


Benefits of Sprouting your Grains

– Sprouting multiplies vitamin and mineral levels up to 600%

– Sprouting decreases ‘phytic acid’ (an anti-nutrient that blocks mineral absorption), so you can absorb the nutrients from the rest of the meal

– Sprouted grains are tolerated by many people with gluten sensitivities

– Sprouted grains are easily digested and absorbed

– Higher in protein and lower in carbs

– Richer, sweeter and more satisfying than flour

-Higher in B vitamins and the best option for vegetarians and vegans

– Lower glycemic level, a better option for those with diabetes

I like to say that sprouted bread is the bread of the future, not just because it sounds good, but because we are all becoming allergic to gluten and flour! Now what is the deal here? Didn’t our ancestors live off of grains?


Yes, but the bread of today is a far cry from the bread of the past. First of all, they did not have access to so much flour. There was no electric wheat mill, so it would have been easier for them to first sprout the wheat, which makes is super soft and easy to grind. There was no packaged yeast and therefore they let the dough sit and ferment a bit in order to make their breads rise. The process of sprouting and fermenting are lost in the past. Why is this so important to know about?


Soaking the wheat and spilling out that water gets rid of most of the phytic acid, and what remains will be neutralized by the fermentation. Phytic acid is an enzyme inhibitor and blocks mineral absorption in your body, so eating flour is counter-intuitive because you can barely digest it! Taking a dry dormant grain and grinding it into dust sized particles is actually worse than barbaric because all the goodness in those grains will be inaccessible to you. Sprouting served our ancestors in two ways. One, they could easily grind their grains into a dough using minimal amounts of energy, and two, they could multiply nutrients while making their food digestible. Isn’t that why we eat? To actually be nourished?? Also, sprouts taste better, are more satisfying, and can sustain you for longer.


Soaking, sprouting, and fermenting are all steps that help remove the very thing in wheat that we DO NOT WANT TO INGEST, the phytic acid. Too bad for modern man and his addiction to flour. If only we could slow down and take a breathe and remember what food is for in the first place…


Our ancestors were smart! They knew how to make the most of their food. Get it? This is big news! Why didn’t they teach us this in school? Soaking the grains make them more digestible by removing the enzyme inhibitors. What these do is stop mineral absorption in your body. That means you will get around 15% of the nutrients instead of 80 or 90 or even 100!


Grains in its dormant stage is for storing. When ready to eat grains, we should soak them and metaphorically, wake them up from their sleep. And then they are ready to eat! When we are kind to our grains, our grains will be kind to us.


Sprouting your grains will multiply the vitamin, mineral, and protein levels, while lowering gluten levels. That is why many people who are gluten sensitive can eat sprouted grains.


Whole grain flour isn’t as good for you as you thought!


Let me tell you something funny. I can eat white bread with no problem, but whole wheat makes me itchy and uncomfortable. You know why? It has more of the problem in it. Since whole grains include the outer layer, and that is where most of the phytic acid is found, it makes it harder on the body. Sprouting the wheat allows me to eat it and still feel great! I know many gluten intolerant people who can eat my bread just fine.


Sprouting was done in all ancient cultures all over the world. We need to go back to redeem this knowledge and make it relevant for us today.


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