Why is Sprouted Bread Better?
Why is Sprouted Bread Better? collection
Sprouted Bread vs Regular Bread: A Slice-by-Slice Comparison
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.)
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