Today, Sprouted bread is a topic of great relevance and interest to a large number of people around the world. Whether due to its impact on society, its influence on people's daily lives or its importance in the professional field, Sprouted bread is a topic that does not leave anyone indifferent. In this article, we will explore in depth the different facets and perspectives related to Sprouted bread, analyzing its evolution over time, its impact in various areas and the possible future implications it could have. From its origins to the present, Sprouted bread has been the subject of debate and study, and in the following lines we will try to shed light on this exciting topic.
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Type | Bread |
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Main ingredients | Whole grains (sprouted) |
Sprouted bread is a type of bread made from whole grains that have been allowed to sprout (i.e., 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 and Ezekiel bread (after an ancient bread formula found in the Tanakh in Ezekiel 4:9 or, according to others, Ezekiel 4:15) are made with very few additional ingredients.
Sprouted breads contain the whole, sprouted grain (the kernel, or berry) of various seeds. 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 naturally occurring fiber, vitamins and proteins. Sprouted (or germinated) grain breads have roughly the same amount of vitamins per gram, and 47% less gluten than regular bread.[citation needed]
A comparison of nutritional analyses shows that sprouted grains contain about 75% of the carbohydrates, slightly higher protein and about 40% of the fat when compared to whole grains.
In addition to wheat, sprouted breads may contain grains and legumes, such as millet, barley, oat, lentil and soy. 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.
Essene bread is a simple form of sprouted grain bread made from sprouted wheat and prepared at a low temperature. Proponents of raw foods often eat it uncooked or slightly heated. The Essenes, an ascetic Jewish sect that flourished from the second century BCE through the first century CE, are credited with the technique and basic recipe for Essene bread despite a dearth of scholarly evidence for the claim. Sprouting and low-temperature preparation ensures the maximum possible vitamin content for the foodstuff. Sprouting also breaks down the lectins and other substances that some individuals may be sensitive or allergic to.