For many of us bread is a staple at mealtimes.
Since the start of the year I’ve been making sprouted bread and I even found a way to continue making it so while I was away travelling.
Sprouted bread is an ancient form of bread which has many health benefits for our modern-day life. For example, it has a low glycemic index so is digested more slowly. This means that an individual’s blood sugar level is more stable for a longer period, thereby diminishing the desire to snack.
Sprouting is a way to produce nutritious, fresh and delicious food. It is economical in time, space and money (most seeds etc. double in size when you sprout them). When the sprouts germinate the grain reaches its highest level of nutrition. The seed is broken down and the wheatgerm and endosperm prepared to nourish the growing plant. Germination improves the availability of Vitamins A, B and C and protein levels significantly. It also releases the iron, potassium and calcium and provides carbohydrates, which are easier to digest since enzymes have already broken down their starches.
Sprouts are rich in :
– antioxidants, which help to eliminate free radicals (a product of oxidation in the body) which are considered to be responsible for ageing and tissue damage
– natural plant enzymes, which are important for proper digestion and connect us directly to a very natural way of eating and to nature, even if we don’t have a garden or a balcony to grow food.
Sprouted bread is simple to make and travels really well. It’s a good idea to store it in the fridge if you don’t plan to eat it within a couple of days).
Here’s a short fun video on the way I make it.
I’d love your feedback, especially if you consider yourself intolerant to wheat, and be happy to answer questions on this topic.