How Is Sprouted Baking Different?

Silver Hills Sprouted Bakery wants to answer this one:

"Why sprouting is good for you…

Did you know that whole grains are nutrition-rich seeds that want to grow into vibrant, living plants? The outer shell of each grain acts as a protective barrier, like a safe in a bank, protecting its bounty of vitamins, minerals and other nutrients until it’s ready to sprout and grow.

As part of its natural defense, each shell contains enzyme inhibitors along with phytic acid, that make it resistant to digestion, allowing the grain to survive in nature where it’s often consumed by birds and animals before ending up in the soil.

Sprouting is the key to unlocking the whole grain nutrition found inside this protective shell. When a grain is sprouted and begins to grow, it’s waking up from its dormant state to start the hard work of growing. Stored nutrients become readily available as enzymes activate and enzyme inhibitors, which inhibit digestion, are broken down along with phytic acid, an anti-nutrient that inhibits the absorption of nutrients.

At Silver Hills Bakery we bake our breads using a unique sprouting process where we clean, rinse and soak our whole grains until they begin to sprout. These sprouted grains are then mashed into dough, joining our other organic, vegan and non-GMO (non-genetically modified) ingredients – that make up our delicious sprouted grain breads.

Everything the grain does to help itself grow – also benefits you! Because stored nutrients are now readily available and enzyme inhibitors have been naturally broken down – it makes it easier for our bodies to digest, absorb and enjoy the full-benefit and life-giving nutrition baked into every one of our sprouted grain loaves.

That’s just one of the ways we inspire healthier living through healthier choices – so you can enjoy a happier, healthier life!” Silver Hills Bakery

Posted on August 25, 2015 and filed under Product Information.