Sprouted grains add a sweeter, nutty flavor when used in bread baking. Wheat is the most common sprouted grain for bread, but oat, rye, barley, flax and rice are also used. Sprouted-grain breads can be labeled as made with "malted" grain ingredients. Once confined to health food stores, sprouted-grain breads are now available at most grocery chains and local bakeries. Knowing the varieties available will help you pick out a delicious bread for your toast and sandwiches.
Sprouted-grain flour is made by soaking grains in water. When the sprout is the same length as the kernel, the entire plant is ground into flour. This is a similar process to the malting process for hops in beer-making; hence, the term malted grain also is used for this kind of flour. Multigrain sprouted bread is made from flour ground from different kinds of sprouted grains.
- Sprouted-grain flour is made by soaking grains in water.
What Is Sorghum Flour?
Sprouted-grain breads are advertised as being healthier than traditional white bread, but there is a question as to the nutritional profile of sprouted versus regular whole grains. It is a fact that whole-grain bread is healthier than processed white bread. The sprouting process may not add more nutrition than regular whole-grain flour, but it does make an earthy tasting loaf.
Look for sprouted-grain bread in a local artisan bakery, at a farmer's market stand or make your own. You can buy sprouted-grain flour online or at a health food store. Be sure to store it airtight and use it quickly as the oils in whole-grain flours turn rancid quickly. Using sprouted whole-grain flour as a substitute for whole-wheat flour in bread recipes requires no special adaptations.
- Look for sprouted-grain bread in a local artisan bakery, at a farmer's market stand or make your own.
List of Wheat-Free Foods
Most grocery stores carry national and local brands of sprouted grain breads. There are several bakers of so-called bible breads, such as Ezekiel, that replicate a recipe mentioned in the Old Testament. Secular bakers abound, too, such as Dave's Killer Bread in a suburb of Portland, Oregon. National chains such as Whole Foods and Publix markets offer sprouted-grain breads, often kept in the freezer section to maintain freshness.
- Most grocery stores carry national and local brands of sprouted grain breads.
- There are several bakers of so-called bible breads, such as Ezekiel, that replicate a recipe mentioned in the Old Testament.
What Is Sorghum Flour?
List of Wheat-Free Foods
Ezekiel Cereal Nutrition Information
The Importance of Bread
List of Grains With Low GI
Nutrition Information for Whole Foods Pizza
Allergy to Sourdough Bread
What Signs Should You Look for When Mold Is Forming on Bread?
What Is the Difference Between a Yeast Infection & Fungus?
- Cornejo, F., Caceres, P. J., MartÃnez-Villaluenga, C., Rosell, C. M., & Frias, J. (2015). Effects of germination on the nutritive value and bioactive compounds of brown rice breads. Food Chemistry, 173, 298-304.
- Perales-SÃ¡nchez, J. X., Reyes-Moreno, C., GÃ³mez-Favela, M. A., MilÃ¡n-Carrillo, J., Cuevas-RodrÃguez, E. O., Valdez-Ortiz, A., & GutiÃ©rrez-Dorado, R. (2014). Increasing the antioxidant activity, total phenolic and flavonoid contents by optimizing the germination conditions of amaranth seeds. Plant Foods for Human Nutrition, 69(3), 196-202.
- CÃ¡ceres, P. J., MartÃnez-Villaluenga, C., Amigo, L., & Frias, J. (2014). Assessment on proximate composition, dietary fiber, phytic acid and protein hydrolysis of germinated Ecuatorian brown rice. Plant Foods for Human Nutrition, 69(3), 261-267.
- Platel, K., Eipeson, S. W., & Srinivasan, K. (2010). Bioaccessible mineral content of malted finger millet (Eleusine coracana), wheat (Triticum aestivum), and barley (Hordeum vulgare). Journal of Agricultural and Food Chemistry, 58(13), 8100-8103.
- Pradeep, P. M., & Sreerama, Y. N. (2015). Impact of processing on the phenolic profiles of small millets: Evaluation of their antioxidant and enzyme inhibitory properties associated with hyperglycemia. Food Chemistry, 169, 455-463.
- Esa, N. M., Kadir, K. K. A., Amom, Z., & Azlan, A. (2013). Antioxidant activity of white rice, brown rice and germinated brown rice (in vivo and in vitro) and the effects on lipid peroxidation and liver enzymes in hyperlipidaemic rabbits. Food Chemistry, 141(2), 1306-1312.
- Hefni, M., & M. WitthÃ¶ft, C. (2012). Enhancement of the folate content in Egyptian pita bread. Food & Nutrition Research, 56(1), 5566.
- Hung, P. V., Maeda, T., Yamamoto, S., & Morita, N. (2012). Effects of germination on nutritional composition of waxy wheat. Journal of the Science of Food and Agriculture, 92(3), 667-672.
- Mofidi, A., Ferraro, Z. M., Stewart, K. A., Tulk, H. M., Robinson, L. E., Duncan, A. M., & Graham, T. E. (2012). The acute impact of ingestion of sourdough and whole-grain breads on blood glucose, insulin, and incretins in overweight and obese men. Journal of Nutrition and Metabolism, 2012.
- Sampath, S., Rao, M. T., Reddy, K. K., Arun, K., & Reddy, P. V. M. (2008). Effect of germination on oligosaccharides in cereals and pulses. Journal of Food Science and Technology-Mysore, 45(2), 196-198.
- Najjar, A. M., Parsons, P. M., Duncan, A. M., Robinson, L. E., Yada, R. Y., & Graham, T. E. (2008). The acute impact of ingestion of breads of varying composition on blood glucose, insulin and incretins following first and second meals. British Journal of Nutrition, 101(3), 391-398.
- Rizzello, C. G., Montemurro, M., & Gobbetti, M. (2016). Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial GlutenâFree Products. Journal of Food Science, 81(9).
- Rizzello, C. G., De Angelis, M., Di Cagno, R., Camarca, A., Silano, M., Losito, I., ... & Gianfrani, C. (2007). Highly efficient gluten degradation by lactobacilli and fungal proteases during food processing: new perspectives for celiac disease. Applied and Environmental Microbiology, 73(14), 4499-4507.
Tina Bernstein started her professional writing career in 2011. A biomedical engineer and personal trainer certified through ACSM and NASM, she trains clients in Los Angeles to take control of their exercise and nutrition habits. Bernstein graduated from the University of Southern California with a master's degree in medical device engineering and works with companies to commercialize new medical technologies.