Ezekiel bread and other breads made from sprouted grains

Legumes, organic whole grains, and sprouted grains are used to make Ezekiel bread. In addition to soybeans and lentils, these include wheat, millet, barley, and spelling. The amount of protein in two slices of Ezekiel bread is about 8 grams, which is a little bit greater than most other types of bread.

Grain and legume sprouting increases the number of beneficial nutrients they contain while lowering the number of anti-nutrients, which are substances that can conflict with your body's ability to absorb specific vitamins and minerals. Additionally, research indicates that sprouting increases the content of specific amino acids, such as lysine, which can help improve protein quality overall. Similar to this, adding grains and legumes to bread could improve the bread’s amino acid profile. Additionally, it seems that sprouting increases the amount of soluble fiber, folate, vitamins C and E, and beta carotene. And it might slightly lessen gluten, which would help those with gluten-related digestion problems.