Why is Sprouted Bread Better?

Is Sprouted Bread Better for You?

What are the Benefits of Sprouted Bread?

Sprouted Bread vs Regular Bread: A Slice-by-Slice Comparison

What Does Sprouted Bread Taste Like?

Article Sprouted Bread vs Regular Bread: A Slice-by-Slice Comparison

Slice-by-Slice: Sprouted Bread versus Whole Grain

It’s hard to make a fair comparison between products when you’re standing in a busy bread aisle. To help you understand how sprouted whole grain breads stack up to regular breads, we made this comparison.

Using USDA Standard Reference Foods for commercially prepared multigrain1 bread, ingredients averaged from a broad sample of similar products, and a gram-for-gram equivalent serving size (80g, 2-slice serving), here’s what’s different—and the same—when you start your sandwich with sprouted whole grain bread vs regular multigrain bread.

What sprouted multigrain bread does better, naturally—no fortification required:

  • Higher fibre
  • Lower total sugars
  • More riboflavin (vitamin B2), thiamine (vitamin B1), and pantothenate (vitamin B5)
  • More selenium and magnesium
  • Cultured wheat flour and sea salt are the only natural preservatives

Sprouted Multigrain Bread vs Conventional Multigrain Bread

Ingredients

Averaged from a broad sample of products similar to USDA Food Data Central Multi-grain Bread: Standard Reference

Enriched wheat flour (flour, malted barley flour, reduced iron, niacin, thiamin mononitrate (Vitamin B1), riboflavin (Vitamin B2), folic acid), Water, Whole grains (rye, wheat, millet, buckwheat, oats, barley, triticale, quinoa, amaranth, sorghum), High fructose corn syrup, Wheat gluten, Sunflower seeds, Yeast, Soybean oil, Honey, Salt, Sesame seeds, Corn grits, Grain vinegar, Calcium sulfate, Rice, Calcium propionate (preservative), Flaxseed, Datem, Monoglycerides, Monocalcium phosphate, Cornstarch, Soy lecithin, Potassium iodate.      

Ingredients

Silver Hills Bakery
Full Seed Ahead® Bread

Organic sprouted grains (whole grain wheat, whole grain oats), Water, Organic sprouted flour blend (khorasan flour, rye flour, chickpea flour), Organic seeds (flaxseeds, pumpkin seeds, sunflower seeds, sesame seeds), Organic vital wheat gluten, Sugars (organic cane sugar and/or organic oat syrup), Yeast, Sea salt, Organic cultured wheat flour, Enzymes, Ascorbic acid.

What’s (about) the same per 2-slice serving:

  • ±200 calories
  • Whole grains in the top half of the ingredients list
  • Sodium, potassium, and phosphorous
  • Iron, niacin (vitamin B3), and vitamin B6

What is cultured wheat flour?

An organic and healthy way to maintain freshness and prolong the shelf life of our breads, buns, and bagels, cultured wheat flour is crafted using a natural fermentation process akin to yogurt. This produces a concentration of food-grade organic acids that lower the pH of bread and delay the formation of mould.

A note about fortification:

Although we believe in getting the nutrition we need from whole foods like sprouted whole grains whenever possible, we recognize not everyone has that privilege. In communities and parts of the world where sprouted whole grain bread is a luxury, enriched flour and bread plays an important role in keeping families healthy—and healthy families are what matters most.

How fortification and other ingredients impact regular multigrain bread’s nutrition facts:

Folic acid is an added nutrient in many enriched wheat flours

Up Next in Why is Sprouted Bread Better?

Sprouting brings out the best in whole grains. Slice to slice, you get better-for-you nutrition that’s easier to digest than regular whole grain bread. But how does it taste? Keep exploring to learn how sprouting makes whole grains taste better—and why sprouted bread makes the best grilled cheese sandwiches!

Silver Hills Bakery’s Sprouted Education Series:

What?

Part 1: The WHAT of Sprouted Whole Grains

Why?

Part 2: The WHY of Sprouted Whole Grains

Try!

Part 3: Now TRY Sprouted Whole Grains

1 USDA Food Data Central, Bread, multi-grain (includes whole-grain); Data Type: SR Legacy; Food Category: Baked Products;  FDC ID: 168013NDB Number:28397; Published : 4/1/2019. Available from: https://fdc.nal.usda.gov/fdc-app.html#/food-details/168013/nutrients, accessed October 16, 2019. https://fdc.nal.usda.gov/fdc-app.html#/food-details/168013/nutrients