Sprouted bread is a type of bread made from whole grains that have been allowed to sprout, that is, to germinate. These are breads that contain the whole grain (or kernel, or berry) of various seeds, although only after they have been sprouted. They are different from 'white' bread in as much as 'white' breads are made from ground wheat endosperm (after removal of the bran and germ). Whole grain breads include the bran, germ and endosperm, therefore providing more fibre, and naturally-occurring vitamins and proteins.
Rich in Vitamins And Minerals:
When grains, seeds and nuts are germinated, their nutritional content improves and becomes more available to people. Because Essene bread is not baked at high temperatures, more vitamins, minerals and amino acids are available that would otherwise be destroyed. For example, sunflower sprouts are high in vitamins A and C, while bean sprouts are high in vitamin C, iron and potassium, according to "Contemporary Nutrition."
Commercial bread manufacturing uses only the endosperm of the wheat kernel, which contains mainly carbohydrate and very little vitamin or mineral content. The commercial milling of grain into white flour removes the bran and the germ, which results in the loss of natural fiber and numerous vitamins and minerals. To compensate, bread manufacturers often add back thiamine, riboflavin, niacin, folic acid, calcium and iron. Essene bread, on the other hand, retains all the nutrients from its grains.