Recently, I was reminded of the importance of the proper preparation of grains, seeds and nuts, namely with the process of activation, sprouting, and fermentation.
Quoting Dr Axe, “Sprouting is essentially the practice of germinating seeds — whether grains, nuts, beans or other kinds of seeds — so that they are easier to digest and your body can access their full nutritional profile.”
If you are interested to learn more about the science behind sprouting and its benefits, he has a really great article that goes into detail on this.
So, while we were doing groceries a few weeks ago, I decided to pick up a loaf of sprouted organic bread as something to snack on. Unfortunately, this was not an enjoyable experience as I found the bread I had bought dry and tasteless, even after slicing and toasting according to the instructions on its packet 🙁
Given that I did not enjoy this, it was no surprise to me when my 3 year old son who loves bread tried some and promptly refused to have any more!
This failed purchase was not an end in itself, however, as it inspired me to do some research in order to make my own 🌤️
Today, I would like to share with you a super easy sprouted bread recipe I created, that has become our family’s favourite to date!
I must mention that this sprouted bread is a different texture to the average bread most of us are used to, but it does taste much better than store-bought sprouted breads & if I may say so, is its own kind of delicious 😉
I feel so blessed that I am now able to easily have on hand a bread that I feel good about eating & offering my family 💕