Sprouted Grain Bread

Sprouted grain bread is gaining in popularity due to its numerous health benefits. Unlike traditional bread, which is made with milled wheat, rye, or other grains, sprouted grain bread is made from whole, sprouted grains. To understand the process of how sprouted grain bread gets to the dinner plate, it’s important to understand what sprouted grains are and how they’re processed before they’re made into bread.

To create sprouted grain bread, the grains used to produce it must first be sprouted. Sprouting is the process of soaking grains, like wheat and rye, in water until they begin to germinate and grow. Sprouting is essentially the process of taking dormant, dried seeds and allowing them to come alive. In order for the end product of sprouted grain bread to be of superior quality, the core of the seed must be allowed to begin the sprouting process without being broken. Once the sprouts are established, they are dried and milled into a flour that can be used for baking.

The sprouting process begins with a soak in water, typically for about seven hours, when the water is changed every two hours. During this time, the seed will absorb moisture and ultimately begin the process of germination. This germination is controlled, as the grain can’t be allowed to grow too much during this time. After the soak, the grain is drained, rinsed, and placed in a warm environment. This warm environment will allow the grain to sprout. If conditions are too warm, the sprout can become overdeveloped. The warm environment needs to have the right balance of warmth and moisture in order for the sprouts to stay alive.

After the sprouting process is complete, the grains are then dried and milled into the flour that makes up the basis of sprouted grain bread. Drying the grains is done either by leaving them in room temperature for up to 24 hours or using a low temperature oven. There two reasons for drying the sprouts: to reduce the moisture content to allow for commercial packing and also to improve shelf-life.

The grains are milled into the flour for sprouted grain bread, using stone grinders or hammer mills. Stone grinders are preferred, as they break the grains into pieces gently and preserve the bran, which contains many of the beneficial nutrients found in the grain. Hammer mills, on the other hand, will break apart all parts of the grain, including the bran, which significantly reduces the nutritional content.

Once the flour is milled, it’s ready to be turned into sprouted grain bread. Depending on the recipe and method used, some additives such as yeast, salt, fat, and various other grains and seeds are added to the flour before it’s kneaded into dough. After the dough is kneaded, it’s often times left to rise. This rise can take up to 24 hours. After the dough is risen, it's formed into a loaf or shaped into rolls and placed into a preheated oven and baked.

Once the sprouted grain bread is baked, it travels through a variety of distribution channels before it reaches someone’s dinner plate. In most cases, the bread is transported to grocers and retail outlets to be purchased by the consumer. The transportation medium used vary from store to store. For example, a grocery store may ship the bread on a truck, while a bakery may directly transport the bread after baking.

Once the sprouted grain bread is purchased and taken home, the only thing left between it and the dinner table is preparation. There are numerous ways to prepare the bread, such as slicing and toasting. This preparation is then followed by combinations of spreads, toppings, and accompaniments to create a delicious and nutrient-rich meal.

Sprouted grain bread is an increasingly popular option for consumers looking to add more healthful options to their diet while still enjoying the flavor and texture of traditional bread. The journey this bread takes to reach the dinner plate is an involved process. It starts with careful sprouting of the grains, drying, gently grinding and milling, forming, rising, and baking. Then the bread is transported to retail outlets and chosen by the consumer to be prepared and enjoyed as part of a complete meal. By understanding the process of how sprouted grain bread gets to the dinner plate, one has a greater appreciation for the complexity that goes into making this healthful food.