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Sprouted Bread-101 Why It’s My Bread Of Choice!

Although bread is not typically thought of as a significant source of protein, certain types of bread can add up in protein. Multigrain breads and sprouted grain breads are the highest in protein per slice (each with 5g).

Sprouted Bread-101 Why It’s My Bread Of Choice!

Hi Jen ,It amazing the amount of information you gather to help us with our food choices .You are awesome and generous. As I like to make my own bread, would their be a recipe that is nutritious thereby wholesome for me to make while at level 3b (38 eGRM ) . Thanks in advanceAndrea

Although Ezekiel bread is a staple sprouted grain on dietary patterns like the raw food diet, it can easily be incorporated into almost any diet. It is even egg, milk, honey, and animal product-free (on its own), making it suitable for vegan and vegetarian diets as well.

This unique bread contains no flour. Instead, we sprout and specially combine seven nutritious grains: Barley, Brown Rice, Corn, Millet, Oats, Rye, and Whole Wheat. We mix and sprout these choice grains in our own special way to capture all their wholesomeness. Slow baking blends all their distinctive flavors for a real taste treat. By combining seven grains, you get more nutrition and flavor packed into every slice of Food For Life 7-Sprouted Grains Bread.

Unless you are an avid pizza or crusty bread maker, bread flour is your best choice for yeast dough baking. It, along with its high-gluten complement, has an off-white color. Generally, bread flour has 1-2% less protein than high-gluten flour. It provides an excellent structure to nearly any bread and a nice crust. A variety of yeast dough recipes use bread flour, such as rolls, loaves of bread, English muffins, and so much more.

Once you've narrowed down your choices to those loaves with the highest whole-grain content, the variance in the grains' own nutritional profiles can play a role as well. For example, whole-grain corn flour adds vitamin A, while millet flour is higher than wheat in B-vitamins niacin and pantothenic acid. Quinoa, amaranth and buckwheat are higher than wheat in folate and many minerals. It's hard to quantify those advantages in store-bought breads, simply because you don't know the proportions used. Home bakers can do better by referring to the nutritional values for each grain and customizing a blend to provide specific combinations of micronutrients.

Manna Organics has some sprouted grain products that fit on the Fast Metabolism Diet. Their Millet Rice Bread contains just four ingredients: Sprouted wheat, brown rice, millet and water. It would be appropriate for Phase 1 on the Diet. Their Sunseed bread would work on Phase 3 since it contains seeds in addition to sprouted wheat.

While purchasing it is important to look for 100% whole grains. Research shows that when compared to processed grains, consuming whole grains keeps you feeling full for a longer time, reduces LDL levels, cuts down the risk of diabetes by 30 percent, and increases lifespan. Sprouted grains also have a superior nutrient content, less simple starch, and are easily digestible. A recent study from Canada published in the Journal of Nutrition and Metabolism has linked sprouted grain bread with improved blood sugar levels and appetite regulation.

A new study has shown that the glycemic index of bread depends on your microbiome. In some people, the gut bacteria can be more favorable to white bread than wheat bread. However, white bread has fewer nutritional benefits, and both have a relatively high glycemic index. Therefore, choosing nutrient-rich alternatives such as whole grain or sprouted bread that goes well with your gut can be more beneficial for health.

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