What is sprouted Wheat?
One of the many traditional forms of grain preparation, sprouting, involves allowing wheat berries (the “seeds”) to sprout before mixing into a batter for baking. These sprouts are bio-available and nutrient dense, and can be made in to many products including that all American staple: sliced bread!
That’s right. Sprouted bread is made with vegetable matter, making it a great way to increase your intake. (Don’t tell the kids.)
Advocates of sprouting often attest to sprouted wheat’s benefits to those with mild sensitivity to gluten, and for the rest of us, it adds an important boost in vitamin content. The whole foods and grain experts at the American company BreadBekers Inc., explains it like this:
“Of the many essential nutrients needed by your body to promote health and life, there are only four nutrients deficient in wheat, vitamin A, vitamin C, vitamin D and the amino acid lysine. When grains and beans are sprouted, there is some loss in protein, but vitamin A content increases by 300% and vitamin C by 500%.” (Sue Becker)
And for some historic perspective, here is how Alvarado St., a premiere commercial baker of sprouted bread, describes the fascinating roots of the practice:
“The concept of baking bread with sprouted grains is not a new idea. In fact, it dates back to biblical times when sprouted spelt (what we now know as wheat) was combined with sprouted lentil beans and sprouted soybeans. The sprouting process naturally converts starchy grains into easily digested maltose and other complex sugars. There is enzyme activity created during germination that begins to “pre-digest” the grains, thereby making the grains and their nutrients and vitamins more readily assimilated by the body. The addition of the sprouted legumes (soybeans/lentil beans) provided the essential amino acids necessary for a complete protein. This mixture was then crushed, formed into ovals and slow-baked. Centuries later, our recipe is basically the same.” (FAQs)
Ah-mazing. People who have a hard time with whole grains, or that feel they don’t “sit well,” but still want all the benefits of a nutrient dense “whole food” loaf of bread should think about trying sprouted wheat, and see how they feel about it. 
Alvarado Street Bakery: American Made Yummyness
I had the good fortune of finding a dealer of terrific sprouted wheat products in my local grocery store. Run by busy bakers in Petaluma, California, Alvarado Street Bakery is a Co-op is starting to make a dent in an industry crowded with less-than-healthy products labeled as such.
By offering shipping all over the world, (and even potentially to your grocery store by request), you can get Alvarado bread just about everywhere. Sprouted wheat freezes well, so the tender hearty products taste great even after long hauls.
Alvarado is a particular stand out, as well, because of their commitment to people! Their bread is made without chemical preservatives, additives, dough conditioners, bromides, GMO’s or anything artificial. (Try finding that list of benefits on any given label!)
By nixing additives like high fructose corn syrup and other potentially un-healthful superfluities commonly found in breads, and adding in the unique nutrition of organic sprouted wheat with a heaping helping of made in America integrity, and you’ve got the ingredients for a success loaf.
But what does it taste like?
I personally have loved eating spouted bread. Its lightly chewy texture, good crumb, slight nooks and crannies, and awesome nutty flavor is the perfect complements for soups, sandwiches, and my favorite: buttered toast with eggs.
Although I always have to watch the dates, as sometimes the crust can become a little tough. The only other draw backs I can see, is that some varieties contain sprouted soy beans (something I avoid), and I always have a hard time forming a golden layer in a buttered frying pan, as in grilled cheese, paninis, or French toast. Bummer!
Barring that minor inconvenience, Alvarado’s nutritious bread come in a wide variety of options we can and do enjoy a lot. From low-glycemic diabetic lifestyle (great for people who don’t eat much sugar!), no-salt bread, cinnamon raisin, sourdough, flax, barley, rye, complete protein California style (aka Ezekiel bread) and of course, traditional whole wheat, plus so many others. There’s sure to be a tasty sprouted bread you enjoy, from Alvarado Street Bakery Co-op.
Websites:
Check out the line up at http://www.alvaradostreetbakery.com/product_list.php?id=6 or visit the home page: www.alvaradostreetbakery.com, to find out more. As always, thanks for reading, and stay tuned for more reviews at QualityUSProducts.com!
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