Sprouted-Bread -no ordinary bread

Sprouted Bread

Spending time in the local health food store can be like browsing the isles of the library. Discovering new products can be a wonderful learning experience. Inspiration for new tastes and recipes are at your disposal.

On one such occasion I discovered Sprouted Bread. Any one who knows me well knows that viagra en suisse I call Bread “Savoury Cake” and whilst Bread with Organic Salted Butter is on the top of my list for a flavour sensation, I save food like this for special occasions. Most bread has a low fibre content, and is generally high GI. Preparing for competition or creating weight loss programs for personal training clients,(At Function and Form Physiotherapy and Exercise) I have found that bread causes bloating, fluid retention and retards weight loss. In the analysis of general population food patterns the consumption of bread in the daily diet often prevents the inclusion of far superior carbohydrate sources. Frequently the average diet consists of bread for breakfast in the form of toast, sandwiches for lunch, and a bread roll with dinner. Bread, bread and more bread!

Back to Sprouted Bread. So I discovered Sprouted Bread in the fridge section of the health food store. Sprouted Bread is made by soaking the bread grain in water over a series of days, repeatedly soaked and rinsed until a 1-2 centimetre sprout forms. The sprout is then placed in a food processor ground up, packed into a tin and baked. Therefore no salt, no yeast, no removal of all the good stuff, no oil, sweeteners or added gluten. The gluten content is reduced by 50% making it possible for some Coeliac’s to eat this bread. This is seriously Whole Grain Bread! Whole grain breads include the bran, germ and endosperm, therefore providing more fibre, and naturally-occurring vitamins and protein. White flour has over half of the vitamins B1, B2, B3, E, folic acid, calcium phosphorus, zinc, copper, iron, and fibre lost in the processing of the grain.

Other grains maybe used to make Sprouted Bread Millet, Barley, Oat, Lentil Soy, Wheat, Spelt, Korashan, Rye Multi Grain, and Sourdough. Lots of variety for the taste buds!

At the best from North Sydney!

Some serving suggestions:
1. Peanut Butter
2. Tuna, Cottage Cheese and Sundried Tomatoes
3. Tahini and Banana
4. Use for French Toast in a non Stick Fry Pan