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Is Sprouted Bread Better for You?

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Article Is Sprouted Bread Better for You?

Is Sprouted Whole Grain Bread Better for You?

You want your family to eat healthy so you can feel good and enjoy a healthy, active life together, as long as possible.

Understanding the important ideas of healthy eating is an excellent place to start. But to make healthy eating a realistic part of your day-to-day life, you need easy options your whole family will eat, made with ingredients you can trust.

And that means simple, nutritious, and tasty foods you can go back to, again and again

Thankfully, that’s not as tall an order as it sounds. From toast to sandwiches, bread is a staple you and your family already love. And choosing a more nutritious version of it is the simplest swap you can make.

Without changing your routine or learning to like something uncomfortably different or new, you can make a positive impact on your health and the health of your family—starting with sprouted bread.

Keep reading to explore why the answer to “Is sprouted bread better for you?” is a resounding YES—and why sprouted whole grain bread is a better-for-you choice you can feel confident making every day.

Why is Sprouted Bread Better?

History suggests people have been baking with sprouted whole grains for thousands of years. That’s likely because broad access to milled flour is a more recent luxury—and it’s much easier to mash grains softened by sprouting than it is to grind your own flour by hand from hard, dried grains.

But even as milled and refined flour became one of the most basic pantry staples, the belief that bread made from sprouted whole grains is somehow healthier has been kept alive through family recipes.

As it turns out, there’s more to that belief than tradition and intuition. A significant and growing body of scientific evidence shows that sprouted whole grains offer several meaningful nutritional and health benefits.

Sprouting makes what’s already healthy about whole grains even better. Naturally.

It makes sense that conventional breads and baked goods made from refined white flour are enriched to make up for nutrients lost in processing, because most or all of the nutrient-rich bran and germ is removed.1,*

But many conventional whole wheat and whole grain bread products are enriched, too. Why? With whole wheat flour, up to 5% of the grain can be lost in processing,2 usually parts of the bran and germ, so it’s often fortified like white flour.

But even when 100% of the grain is used, there’s another reason to enrich conventional whole grain breads. Whole grains (like all seeds) have natural defences that help keep the nutrients safely stored inside until conditions are right for a new plant to grow.

Scientists call these defences antinutrients3 because they make it harder for your body to use the nutrients whole grains are known for—especially zinc and iron.

What are Antinutrients?

Antinutrients are chemical compounds naturally found in grains and seeds that protect the nutrients stored inside. They include:

Phytate / phytic acid

Blocks your ability to absorb zinc, iron, and phosphorous in whole grains.

Trypsin inhibitor

Makes it harder to digest proteins in whole grains.4


Make it harder to digest proteins in whole grains with higher tannin content.5

* All refined white flour in Canada must be enriched with added thiamine, riboflavin, niacin, folic acid and iron per the Food and Drugs Act and Regulations [B.13.001, FDR]

Up Next in Why is Sprouted Bread Better?

Breaking down antinutrients is just the beginning! Learn how sprouting unlocks nutrition for better bread—explore the benefits of sprouted whole grains and see how sprouted bread stacks up in a slice-to-slice comparison.

Love what you’ve found here? Sign up for Silver Hills Bakery emails to invite more sprouted inspiration like this into your inbox!

Silver Hills Bakery’s Sprouted Education Series:


Part 1: The WHAT of Sprouted Whole Grains


Part 2: The WHY of Sprouted Whole Grains


Part 3: Now TRY Sprouted Whole Grains

1 Jones, J.M., Garcia, C.G., and Braun, H.J., Perspective: Whole and Refined Grains and Health—Evidence Supporting “Make Half Your Grains Whole.” Advances in Nutrition, volume 11, issue 3, May 2020, 492–506, November 4, 2019. Available from: https://academic.oup.com/advances/article/11/3/492/5612243, accessed August 10, 2020. https://academic.oup.com/advances/article/11/3/492/5612243
2 Healthy Grains Institute, What is the Difference Between Whole Grains, Refined Grains, and Enriched Flour? Available from: https://healthygrains.ca/faq-grains-wheat-flour-and-bread-1, accessed August 10, 2020. https://healthygrains.ca/faq-grains-wheat-flour-and-bread-1
3 Benincasa P., Falcinelli B., Lutts S., Stagnari F., Galieni A., Sprouted Grains: A Comprehensive Review. Nutrients, 2019: volume 11, issue 2, 421. Available from: https://www.mdpi.com/2072-6643/11/2/421/htm, accessed December 4, 2019. https://www.mdpi.com/2072-6643/11/2/421/htm
4 Nkhata, S.G., Ayua, E., Kamau, E.H., Shingiro, J.-B., Fermentation And Germination Improve Nutritional Value Of Cereatls And Legumes Through Activation Of Endogenous Enzymes. Food Science & Nutrition, 2018: volume 6, 2446-2458, September 21, 2018. Available from: https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.846, accessed December 4, 2019. https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.846
5 Lemmens, E., Moroni, A., Pagand, J., Heiraut, P., Ritala, A., Karlen, Y., Le, K.A., Van den Broeck, H., Brouns, F., De Brier, N., Delcour, J., Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties: A Critical Review. Comprehensive Reviews in Food Science and Food Safety, 12 Dec. 2018. Available from: https://onlinelibrary.wiley.com/doi/full/10.1111/1541-4337.12414, accessed December 4, 2019. https://onlinelibrary.wiley.com/doi/full/10.1111/1541-4337.12414