Whole Wheat Bread Recipe - Sprouted and Family Approved (2024)

FAQs

Is sprouted whole grain bread better than whole wheat bread? ›

However, sprouted grain bread has some advantages over other whole grain breads. It's lower in carbs, higher in protein and fiber, and may be easier to digest. Sprouted grain bread is also lower in gluten and antinutrients and has a lower glycemic index than regular breads.

Sprouted Flour Bakes Better Bread

In baking and sensory studies (reviews of taste and texture), bread made from sprouted wheat flour is less bitter and has better loaf volume than bread made from unsprouted whole wheat flour³.

Ezekiel bread is about as nutrient-dense as a bread gets. It's a type of sprouted bread, made from a variety of whole grains and legumes that have started germinating (sprouting). Compared to white bread, which is made of refined wheat flour, Ezekiel bread is much richer in nutrients and fiber.

Bonus Tip: Start with a sprouted recipe

After 50% you should be prepared to do a little experimenting. Sprouted wheat or spelt can directly replace whole grain or whole wheat flour if you keep these tips in mind.

Ezekiel Bread Has 6x More Grains and Legumes

The combination of grains and legumes in Ezekiel bread makes the protein available in this bread a “complete protein” meaning it contains all 9 essential amino acids that you must get from your diet.

Compared to a traditional slice of whole wheat bread, Ezekiel bread contains 50% less sodium. 9 This can be significant for people with high blood pressure who eat bread regularly. Reducing sodium in the diet and increasing potassium can assist in blood pressure management.

You do not need to store our sprouted flours in the fridge to keep them fresh! But storing sprouted flour in your fridge or freezer won't hurt it!

What is the shelf life of sprouted flour? A. Six months or more when kept in a sealed container. Longer when refrigerated or frozen.

Sprouted Wheat Flour is Super Delicious

An added benefit of sprouted flour's enhanced enzyme activity is better flavor. Enzymes facilitate the breakdown of some of wheat's complex carbs into simpler, sweeter sugars. As a result, the flour tastes sweet and mild, with none of the bitterness of traditional whole wheat.

Although, someone with moderate to severe gluten intolerance, Celiac disease, Crohn's disease, and allergies should not consume any type of product containing gluten. Even sprouted grains still naturally contain gluten.

What are the cons of Ezekiel bread? ›

An Overview of Ezekiel Bread

Its unique blend of grains and legumes is a significant factor in its nutritional superiority and distinct flavor profile. It's important to note that all these ingredients are sprouted before being used, contributing to its label as a sprouted grain bread.

Baking with sprouted flour vs all-purpose flour

The texture of baked goods made with sprouted flour can be slightly denser and more moist than those made with regular flour. The sprouting process can also lead to a slightly nutty or earthy flavor in the baked goods, whereas all-purpose flour has a neutral taste.

tips for making sprouted wheat bread

Resist the urge to add extra flour! Sprouted flours benefit from higher hydration. Because of this, your dough will be quite sticky. Don't add too much flour when shaping and instead use a dough scraper or spatula if the dough sticks to your counter.

Whole-wheat flour makes your baked goods denser and a lot heavier than those made with just all-purpose flour. You can start by substituting some whole-wheat flour for all-purpose flour, but no more than 25 percent of the total amount unless you're willing to really sacrifice the texture of your baked goods.

So sprouted grains have more available nutrients than mature grains," Secinaro says. Those nutrients include folate, iron, vitamin C, zinc, magnesium, and protein. Sprouted grains also may have less starch and be easier to digest than regular grains.

Sprouted grains often have a higher fiber content than whole grains. The process of sprouting can make some nutrients including, B vitamins, vitamin C, and folate, more readily available to the body.

Ezekiel bread contains vitamins and minerals like zinc, calcium, magnesium and iron. And Ezekiel bread is pretty low in sodium — there's even sodium-free options — which Kopp says can be good for someone who has chronic kidney disease or high blood pressure and needs to watch their salt intake.

Both breads are healthier for you and easier to digest, especially if you are gluten sensitive and need to eat gluten-free bread. Although sprouted grain bread has some gluten, the process of soaking and sprouting the wheat increases the nutrient value and reduces the gluten content ² and other negative side effects.