Whole grains are healthy. Sprouting makes what’s already healthy about whole grains even better. Naturally.
Unlike conventional whole wheat products that are enriched to make up for nutrients lost in processing, Silver Hills Bakery sprouts whole grains to help you get more of the nutrition that’s already there.
Three ways sprouting makes the whole grain nutrition in sprouted bread better:
1. Nutrition That’s Easier For Your Body to Use
Sprouting harnesses one of nature’s oldest processes to make the nutrients found in whole grains easier for your body to use.
Sprouting—the early growth of a plant—breaks down antinutrients that protect the vitamins and minerals stored in every seed. This unlocks iron, magnesium, zinc, B vitamins, and other important vitamins and minerals1,2, so you get even more nutritional value from sprouted whole grains than you get from unsprouted ones.
2. Easier to Digest
As a new plant starts to draw on the protein and starches stored in a seed, it uses enzymes to break these down into amino acids and simpler carbohydrates to fuel its growth3. This makes sprouted whole grains and seeds easier to digest for people, too!4
3. Steady Energy for Active Lives
Whole grains are high-energy foods, rich in fibre and important vitamins and minerals. In a time when sugar-bashing is almost a sport, sprouted whole grains offer a healthy, slow-release carb contrast to refined carbs. Sprouted whole grains give you steady energy5 to help your body keep up with your full life!
At Silver Hills Sprouted Bakery, we’ve used the power of sprouting to make a nutritious variety of sprouted whole grain foods for over 30 years, so you and your family have healthy, delicious options to enjoy every day.
Want to know more? Click here to download our Why Sprouted Handbook
Learn the basics of what makes sprouted bread better in only one and a half minutes.
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Working with organic, Non-GMO whole grains, we follow four steps to baking Silver Hills Sprouted Bakery’s healthy, sprouted bread and sprouted whole grain foods:
Clean + Rinse
It can be a long journey from the harvest to the bakery, so we handle our grains with extra care when they arrive. They get a thorough cleaning, sifting, and sorting before they’re rinsed again to make sure they’re as clean as can be.
Soak + Drain
To start our grains’ natural germination process, we soak them in clear, fresh water at just the right temperature and for just and many hours as they need to sprout. When their enzymes are fully active, we drain them so they’re ready for dough.
Mash Dough + Ingredients
Rather than grinding them into flour, our sprouted whole grains are mashed to form dough, then mixed with select ingredients. This makes sure all the nutrition from every part of the whole grain makes it into our sprouted products, so you get all the benefits.
Bake + Enjoy
Baked with sprouted whole grains and a simple list of ingredients, our breads, buns, bagels, and tortillas offer a delicious variety of sprouted power foods you and your family will love.
Get your questions about sprouted whole grain bread and why sprouting is a healthy choice for you and your family answered in our FREE 3-Part Why Sprouted Handbook. In a short series of 3 easy-to-digest, bite-sized emails you’ll learn why sprouted bread is better, how it’s different from regular bread, and more!
Take your learning of sprouted whole grains to the next level. We’ve curated our best articles to help you understand how supporting your health and wellness can start with something as small as choosing a slice of sprouted bread for your morning toast or lunchtime sandwich.
1 Benincasa P., Falcinelli B., Lutts S., Stagnari F., Galieni A.. Sprouted Grains: A Comprehensive Review. Nutrients. 2019; 11(2):421.. Available from: https://www.mdpi.com/2072-6643/11/2/421/htm, accessed December 4, 2019.
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.
3 Benincasa P., Falcinelli B., Lutts S., Stagnari F., Galieni A.. Sprouted Grains: A Comprehensive Review. Nutrients. 2019; 11(2):421.. Available from: https://www.mdpi.com/2072-6643/11/2/421/htm, accessed December 4, 2019.
4 Gupta, R. K., Gangoliya, S. S., & Singh, N. K., Reduction of Phytic Acid and Enhancement of Bioavailable Micronutrients in Food Grains. Journal of food science and technology, vol. 52, no. 2, 24 Apr. 2013, pp. 676–684. Available from: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4325021/, accessed December 4, 2019.
5 Nelson, K., Stojanovska, L., Vasiljevic, T., Mathai, M., Germinated Grains: A Superior Whole Grain Functional Food? Canadian Journal of Physiology and Pharmacology, 2013, 91:429-441. Available from: https://www.nrcresearchpress.com/doi/full/10.1139/cjpp-2012-0351, accessed December 4, 2019.
