This article needs additional citations for verification. (February 2009) (Learn how and when to remove this template message)
Sprouted bread, also called “Ezekiel bread” because of Ezekiel 4:9, is a type of bread made from whole grains that have been allowed to sprout, that is, to germinate, before being milled into flour. There are a few different types of sprouted grain bread. Some are made with additional added flour, some are made with added gluten, and some, such as Essene bread, are made with very few additional ingredients.
|Main ingredients||Whole grains (sprouted)|
These are breads that contain the whole grain (or kernel, or berry) of various seeds after they have been sprouted. They are different from “white” bread inasmuch as “white” breads are made from ground wheat endosperm (after removal of the bran and germ). Whole grain breads include the bran, germ, and endosperm, therefore providing more fiber, and naturally occurring vitamins and proteins. Sprouted (or germinated) grain breads have roughly the same amount of vitamins per gram. Sprouted grain bread has 47% less gluten than regular bread.
Wheat is not the only grain used in sprouted breads. Grains and legumes such as millet, barley, oat, lentil and soy may be used. Bread that is made from an array of grains and legumes can provide a complete set of amino acids, the building blocks of proteins. Sprouted breads may contain slightly more trace minerals and nutrients than non-sprouted breads. Other than that, they supply much the same advantages as whole grain breads over refined grain breads, such as lowered risk of coronary heart disease.
Sprouted wild-yeasted whole wheat bread
Essene bread is a very primitive form of sprouted grain bread made from sprouted wheat and prepared at a low temperature. It is often eaten uncooked, or slightly heated, by proponents of raw foods. The Essenes, a Jewish religious group that flourished from the 2nd century BC to the 1st century AD, are credited with the technique and basic recipes for Essene bread, although no scholarly evidence exists for this claim. Sprouting and low-temperature preparation ensure the maximum possible vitamin content for this foodstuff. Sprouting also breaks down the lectins and other substances that some individuals may be sensitive or allergic to.
- Groves, Melissa (20 June 2018). "7 Great Reasons to Add Sprouted Grain Bread to Your Diet". Healthline. Retrieved 18 February 2019.
- "Nutritive Value of Foods, Home and Garden Bulletin No. 72 (HG-72)". United States Department of Agriculture. 2002. Retrieved 2012-01-12.
- "Wheat sprouts". International Specialty Supply. Retrieved 2012-01-12.
- "Sprouted-grain breads: the facts". Los Angeles Times. 2009-10-12. Retrieved 2012-01-12.
-  Archived June 22, 2008, at the Wayback Machine
- "About Sprouted Flour & Related Info | Summers Sprouted Flour Co". Creatingheaven.net. Retrieved 2013-05-26.
- "The Benefits Of Essene Bread". Livestrong.Com. Retrieved 2013-05-26.