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 What Does Sprouted Bread Taste Like?

What Does Sprouted Whole Grain Bread Taste Like?

Want the secret to the best grilled sandwich you’ll ever eat?
Use sprouted whole grain bread!

Why? Sprouting brings out the natural sweetness in whole grains as the sprout turns stored starches into simpler sugars to fuel its growth—so sprouted whole grains caramelize better than unsprouted whole grains.

Because of this natural sweetness, sprouted bread browns beautifully when baked, with a molasses-like richness in the crust.1 And grilling unleashes the full crispy, nutty, golden-brown glory of sprouted whole grain bread!

Bonus: Because of this natural sweetness, sprouted whole grain breads can be made with less added sugar than conventional breads.2

(Sprouted whole grains also become less bitter as antinutrients like phytic acid and tannins break down, too.)

How do people describe the flavour of sprouted bread?

Fruity.

Malted.

Honeyed.

Roasted.

Nutty.

These are only some of the words people use to describe the taste of sprouted whole grain breads.3

Sprouted whole grain breads have a subtle sweetness and more complex flavour profile, sometimes described as having subtle notes of vanilla or cinnamon—even when neither ingredient is used as a flavouring in the recipe.

Why? Because the sprouting process changes the phenols, flavonoids, and other natural compounds that give foods flavour.1

Sprouting really does bring out the best in whole grains!

Up Next: Try Sprouted!

If you’ve explored all four parts of our Why is Sprouted Bread Better collection, you understand how sprouting helps you get more nutrition from whole grains, and how sprouted stacks up to regular bread!

Now that you’ve got the WHY, find the best Silver Hills Bakery bread for you. Or check out our Try Sprouted collection to learn how to sprout at home.

(Landed here first? Loop back to our What is Sprouted Bread collection to put this taste and flavour page in context!)

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 Finnie, S., Brovelli, V., & Nelson, D., Sprouted grains as a food ingredient. In Sprouted Grains: Nutritional Value, Production, and Applications (pp. 113–142). AACC International via Elsevier, 2019. https://doi.org/10.1016/B978-0-12-811525-1.00006-3, accessed August 11, 2020. https://doi.org/10.1016/B978-0-12-811525-1.00006-3
2 Ding, J., Feng, H., Controlled germination for enhancing the nutritional value of sprouted grains. In Sprouted Grains: Nutritional Value, Production, and Applications (pp. 91–105). AACC International via Elsevier, 2019. https://doi.org/10.1016/B978-0-12-811525-1.00006-3 , accessed August 11, 2020. https://doi.org/10.1016/B978-0-12-811525-1.00006-3
3 Pagand, J., Heirbaut, P., Pierre, A., Pareyt, B., The Magic and Challenges of Sprouted Grains. Cereal Foods World, September-October 2017, Vol. 62, No. 5., 2017. Available from: http://customingredients.com/PDF/Magic%20and%20Challenges%20of%20Sprouted%20Grain.pdf, accessed August 14 , 2020. http://customingredients.com/PDF/Magic%20and%20Challenges%20of%20Sprouted%20Grain.pdf