Sprouted whole grain

Whole grains that have started to sprout, or germinate, are used to make sprouted grain bread. What you would consider a grain, however, is actually a seed. Whole grain seeds start to sprout into a plant when given the proper moisture and warmth.

Studies have demonstrated that sprouting increases the amount and availability of some nutrients. One research discovered that pita bread made with 50% sprouted wheat flour contained more than three times as much folate, a nutrient essential for converting food into energy, as pita made without sprouted wheat flour. According to studies, sprouting increases grains’ antioxidants while decreasing antinutrients. Antinutrients are substances that bind to minerals like iron and prevent their absorption. Additionally, this process reduces part of the starch in grains and lowers their carbohydrate content.