What is Sprouted Bread?

Whole Grains are Healthy

What are Sprouted Grains & What Happens When Grains Sprout?

What is Sprouted Bread? And How is it Different?

How is Sprouted Bread Made?

Article What is Sprouted Bread? And How is it Different?

What is Sprouted Whole Grain Bread?

While there are many different recipes for sprouted bread, they all share one thing in common—they’re made from sprouted whole grains! 

How is Sprouted Bread Different from Regular Bread?

If you’ve ever made bread or yeasted baked goods (or you’ve watched them being made), you know that even the simplest bread takes time. From mixing, to kneading, to rising, to resting, there’s a lot that happens before the dough is ready for the oven. 

Conventional breads start with four basic ingredients: flour, water, yeast, and salt—then whatever additional ingredients are added to make the flavour and texture of the finished loaf interesting. 

The same basic recipe holds true for sprouted whole grain breads, except for two key differences: 

How is Sprouted Bread Different from Regular Bread? Reason #1: Sprouted whole grains are the base—not flour

Sprouted whole grains make up the base of the dough, not flour.

At Silver Hills Bakery, sprouted whole grains are always the first ingredient. 

Traditionally, sprouted whole grain breads use only mashed sprouted grains.

Beyond a dusting used for kneading and shaping, little to no flour is needed to make an array of textures and flavours, from hearty, chewy loaves, to soft and tender slices. 

To extend the range of textures into fluffier territory, some sprouted bread recipes mix sprouted whole grains up to a 50/50 blend of whole grain flour, or flour made from sprouted whole grains. 

How is Sprouted Bread Different from Regular Bread? Reason #2: Sprouted bread takes a lot longer to make!

You need to start making sprouted whole grain bread a lot earlier! 

While you can have a regular loaf of bread ready by dinner if you get the urge to bake mid-morning, sprouted whole grain breads can’t be whipped up on a whim. Soaking and sprouting whole grains can’t be rushed!

Fun Fact:

Gluten and Sprouted Grains

Sprouting can reduce gluten content in whole grains.1, 2, !
And that lower gluten content can make enough of a difference to the crumb of sprouted whole grain breads that some sprouted bread recipes need help from the addition of high-gluten flour to give them the perfect stretch and chew.

Sprouted wheat still contains gluten well above levels considered safe for celiac.

Up Next in What is Sprouted Bread?

You’ve got the 101 on what makes sprouted whole grain bread different from conventional flour-based breads—now learn how sprouted bread is made!

Invite more sprouted inspiration like this into your inbox—sign up for Silver Hills Bakery emails!

Silver Hills Bakery’s Sprouted Education Series:


Part 1: The WHAT of Sprouted Whole Grains

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What is Sprouted Bread collection


Part 2: The WHY of Sprouted Whole Grains

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Why is Sprouted Bread Better collection


Part 3: Now TRY Sprouted Whole Grains

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Try Sprouted
1 Kucek, L.K., Veenstra, L.D., Amnuaycheewa, P. and Sorrells, M.E., A Grounded Guide to Gluten: How Modern Genotypes and Processing Impact Wheat Sensitivity. Comprehensive Reviews in Food Science and Food Safety, 14: 285-302, 2015. Available from: https://onlinelibrary.wiley.com/doi/full/10.1111/1541-4337.12129, accessed August 11, https://onlinelibrary.wiley.com/doi/full/10.1111/1541-4337.12129
2 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