The Power of Sprouted Whole Grains: How Sprouting Unlocks Nutrition for Better Bread

Get the 101 on Sprouted Bread: Watch Now

Learn the basics of what makes sprouted bread better in only one and a half minutes.

The Benefits of Sprouting

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 make the whole grain nutrition in sprouted bread better:

Benefit #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.

Benefit #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 growth1. This makes sprouted whole grains and seeds easier to digest for people, too!3

Benefit #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 energy4 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.  

Our Sprouting Process

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:

Step 1 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.

Step 2 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.

Step 3 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.

Step 4 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.

Beyond 101: Read Our Top Articles on Sprouted Whole Grains

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.

Free eBook Why Sprouted Handbook

Why Sprouted Handbook

FREE 3-Part Email Series. Sign Up Now!

Why Sprouted: Your Questions, Answered

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!

Why Sprouted Handbook: What’s Inside?

1. Is sprouted bread better for you?

Why is Sprouted Bread Better?

  • Nutrition and Sprouted Whole Grains
  • Whole Grains (And What Happens When Whole Grains are Sprouted?)
  • Slice-by-Slice Comparisons:
    • Sprouted Whole Grain Bread vs. White Bread
    • Sprouted Multigrain Bread vs. Multigrain Bread

2. What is sprouted bread?

How is Sprouted Bread Different?

  • What Does Sprouted Bread Taste Like?
  • Tips: How to Store Sprouted Bread

How is Sprouted Bread Made?

3. Sprouting at home

Beyond Bread: A Sprouting How-to Guide

  • What to Sprout: Seeds, Grains, and More

How to Use Sprouts

  • Recipes to Make with Sprouts,
  • Plus a FREE bonus STEM sprouting activity for kids of all ages

Get the Why Sprouted Handbook

Sign up for our monthly Silver Hills Bakery email newsletter Sprouted Living to start your 3-Part series and download Part 1 of your Why Sprouted Handbook now!
Country
What emails are you interested in receiving?

protected by reCAPTCHA Privacy Terms

This field is for validation purposes and should be left unchanged.
1 Benincasa P., Falcinelli B., Lutts S., Stagnari F., Galieni A.. Sprouted Grains: A Comprehensive Review. Nutrients. 2019; 11(2):421.. Accessed December 4, 2019. https://www.mdpi.com/2072-6643/11/2/421/htm
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. Accessed December 4, 2019. https://onlinelibrary.wiley.com/doi/full/10.1111/1541-4337.12414
3 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. Accessed December 4, 2019. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4325021/
4 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. Accessed December 4, 2019. https://www.nrcresearchpress.com/doi/full/10.1139/cjpp-2012-0351