Why is Sprouted Bread Better?
Why is Sprouted Bread Better? collection
Sprouted Bread vs Regular Bread: A Slice-by-Slice Comparison
Article Healthy Carbs: Why Sprouted Bread Gives You Steady Energy
Sprouted Grains,
Healthy Carbs,
and Steady Energy:
Why Choose Sprouted Bread to Fuel Your Full Life
Quality complex carbs packed with fibre, slowly digestible, and resistant starches, whole grains are already on the all-star team of foods that give you slow-burning energy that doesn’t spike and crash. Find out why the carbs in sprouted bread are even better feel-good fuel to keep your family going through busiest days of your week!
Carbs in Sprouted Grain Bread vs. Regular Bread:
How Sprouting Changes the Carbs in Whole Grains
Depending on the cereal species, 65 – 80% of the carbohydrate energy stored in whole grains is starch. The sprouting process wakes up natural enzymes that begin to break the starch into simpler carbohydrates, making it easier to digest by doing some of the work for you.1,2
Slow and Steady for the Win!
Sprouting for as little as 12 hours increases total dietary fibre in wheat1—and that’s more than just good news for your gut! Most of that gain comes in the form of soluble fibre, the gel-forming type that helps slow digestion and improve glycemic control.3
At the same time, sprouting also reduces the total starch available in the grain.1 And some studies show the fraction of slowly digestible starch (SDS, a carbohydrate broken down in your small intestine4) increases in wheat sprouted for less than 24 hours.5 ,6
Side by side, the extra soluble fibre and slowly digestible starch (SDS) in sprouted whole grains encourage energetic carbs to take a more leisurely stroll through your digestive system, slowing down the release of glucose. That may explain why some studies show sprouted whole grains can have a lower impact on glycemic response.7
So, even though the enzymes activated by sprouting break down the grain’s starch into simpler sugars, you still get stable energy rather than a roller coaster ride.
Check out our Why Sprouted article,
How Does Sprouting Grains Boost Fibre in Sprouted Bread? to learn more about the fibre part of the carbohydrate story!
(Particle) Size Matters
It’s not just the fibre or the slowly digestible starch that helps sprouted bread give you steady energy.
Research suggests the particle size in whole grain foods affects glycemic response and how fast they digest8,9 as larger particles break down and release glucose energy more slowly than smaller ones.
Why does that matter in the context of sprouted bread?
Classic sprouted whole wheat breads are made by grinding softened sprouted grains into a mash to make the dough, instead of milling hard, unsprouted grains into flour as with regular whole grain bread.
With a coarser grind than milled flour, this whole grain mash is part of what gives sprouted wheat breads like Squirrelly® and The Big 16® their uniquely tender but hearty texture.
And it also happens to be one more way sprouting contributes to the steady energy served up in every slice!
Up Next in Why is Sprouted Bread Better?
It may not be digestible, but fibre is a carbohydrate sprouting changes for the better, too! Find out how sprouted grain bread can help you eat more fibre and close the fibre gap with one simple swap, read How Does Sprouting Grains Boost Fibre in Sprouted Bread? to up your fibre game!
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