What is sprouted grain bread? Quite simply, it is the process of making bread
using a unique sprouting process in place of flour (yes, bread made without flour!)
to retain all of the nutrition from the sprouted whole grain kernel.
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.