why sprouted

Sprouting breathes life into a dormant seed, enhancing it’s flavour, texture, nutrition and digestibility.

Tradition

Sprouting is an ancient tradition that endured for thousands of years all over the world. Our ancestors mashed sprouted wheat to make some of the earliest forms of bread – it’s even referred to in religious texts. Egyptians made sprouted grain bread as early as 1350 BC and their dry climate meant sprouting (which requires moisture) wasn’t accidental.

Evidence of soaking and sprouting was also found from ancient Africa, Asia, Australia, Europe, South America and the Middle East. This collective wisdom was passed down for centuries but is less common today.

Before modern agriculture, crops often sprouted accidentally from exposure to the elements after harvest. Agricultural advances meant sprouted grains essentially disappeared from our diets.

Sprouting brings ancient cultural practices alive and balances modern food choices with traditional preparation methods. It is now resurging as food prepared in slow, thoughtful and traditional ways continues to grow in popularity.

digestion

For many people, unsprouted grains can cause digestive discomfort. It is widely recognized that pre-soaking beans can help ease discomfort, but you may not realize that soaking and sprouting grains has the same affect. In fact, easier digestion is arguably the most sought-after benefit of sprouted grains.

The sprouting process naturally activates starch, protein and lipid degrading enzymes that “pre-digest” grains. The seed uses dense protein and complex carbohydrates as fuel to grow, converting them to simpler amino acid and glucose molecules. This means that some enzymes our bodies use to break down the seed have already been applied. Less work for our digestive system is always a good thing!

Sprouting does not remove gluten but for some people who have discomfort digesting wheat products, the sprouting process may aid in their ability to digest and enjoy.

nutrition

Whole grains are “whole” when they have their bran, germ and endosperm, which contain the seed’s essential vitamins and minerals like protein, fibre, iron, magnesium, B vitamins and antioxidants. There are no shortcuts when sprouting. A seed must be whole for it to sprout, so sprouted grains are inherently whole grain.

While whole grains are nutritious, they also contain phytic acid, an enzyme that inhibits our digestive systems from fully absorbing the seed’s nutrients. The sprouting process reduces phytic acid, and how much depends on the seed and sprouting time. It converts the nutrients that are already in the seed into a more bioavailable form for our bodies.

We are proudly certified organic for every product, so each seed is grown and sprouted naturally and sustainably. Sprouting is a form of positive processing where nothing is removed and only water is added. This transforms it’s nutrient profile and allows your body to get the most from whole, natural foods.

convenience

Sprouting stabilizes the natural oils in wheat, which extends its shelf life (including slowing the staling rate of sprouted wheat bread). This makes sprouted flour a practical, user-friendly choice for bakers.

You may hesitate to try sprouted grains because you’re not sure how or what to make, but you can easily incorporate sprouted whole grains into your diet in all the same ways you would use their unsprouted counterparts.

Choosing sprouted products means you get all the benefits of sprouted grains, without the extra time and effort of sprouting at home.

taste & Texture

Sprouting enhances natural flavours and textures of grains. Sprouted foods have richer, more complex tastes and delightful textures.

The sprouting process reduces naturally occurring  bitterness (saponin) in wheat. It also converts complex starch into simple sugars, making sprouted grains taste sweeter (though their glycemic index is low). Grains develop lighter, nuttier and more earthy flavours.

When people think of whole grains in baked goods, they tend to think of a heavy dense texture. We specifically sprout and finely stone grind our sprouted whole grain flour to produce light, soft, fluffy, moist baked goods.