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.jpg) Vegan flourless sprouted wheat bread | |
| Type | Bread |
|---|---|
| Main ingredients | Whole grains (sprouted) |
Sprouted bread is a type ofbread made fromwhole grains that have been allowed tosprout (i.e., togerminate before being milled into flour). There are a few different types of sprouted grain bread. Some are made with additional added flour; some are made with addedgluten; and some, such asEssene bread andEzekiel bread (after an ancient bread formula found in the Bible inEzekiel 4:9) are made with very few additional ingredients.
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Sprouted breads contain the whole, sprouted grain (thekernel, or berry) of various seeds. They are different fromwhite bread inasmuch as white breads are made from ground wheatendosperm (after removal of thebran andgerm). Whole grain breads include the bran, germ, and endosperm, therefore providing more naturally occurringfiber,vitamins andproteins. Sprouted (orgerminated) grain breads have roughly the same amount of vitamins per gram, and 47% less gluten than regular bread.[citation needed]
A comparison of nutritional analyses shows that sprouted grains contain about 75% of the carbohydrates, slightly higher protein and about 40% of the fat when compared to whole grains.[1][2]
In addition to wheat, sprouted breads may contain grains and legumes, such asmillet,barley,oat,lentil andsoy. Bread that is made from an array of grains and legumes can provide a complete set ofamino acids, the building blocks of proteins. Sprouted breads may contain slightly more trace minerals and nutrients than non-sprouted breads. Other than that, they supply much the same advantages as whole grain breads over refined grain breads, such as lowered risk of coronary heart disease.[3]
Essene bread is a simple form of sprouted grain bread made from sprouted wheat and prepared at a low temperature. Proponents ofraw foods often eat it uncooked or slightly heated.[4][5] TheEssenes, anasceticJewish sect that flourished from thesecond century BC through thefirst century AD, are credited with the technique and basic recipe for Essene bread[6] despite a dearth of scholarly evidence for the claim. Sprouting and low-temperature preparation ensures the maximum possiblevitamin content for thefoodstuff.[6] Sprouting also breaks down thelectins and other substances that some individuals may besensitive orallergic to.[6]
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