Living Sprouted Grain is just that: healthful whole grains that have been allowed to sprout, milled into a living mash (without drying), frozen and vacuum-packed into cubes for easy transportation and use. Living Sprouted Grain delivers amazing health benefits, sweet flavor and, with practice, is extremely easy to work with. Many bakers who work with our product never return to sprouted grain flour again.
All in good taste
Contrary to many whole grain breads, and even breads made with sprouted grain flour, those made from Living Sprouted Grain are intensely flavorful, thanks in part to the sugars released from the ongoing fermentation process. Featuring a pleasing texture and toothsome bite, Living Sprouted Grain can be incorporated into free-form breads like baguettes, bagels and ciabatta. It can even be used to create muffins, pizza dough and pastries.
We sprout many types of wheat and Ancient Grains such as Einkorn, Emmer, Spelt, and Khorasan. Living Sprouted Grain is available in 40lb cases that contain either four 10lb units or one 40lb block. If we don’t have what you’re looking for, we would be glad to make a product customized to suit your needs.
Our sprouted grain is unlike any other available on the commercial market. Living Sprouted Grain is produced though a carefully controlled, multi-step process – a combination of years of experience and modern technology. After cleaning and laser sorting the kernels, we sprout our grains for the optimal length of time, with just the right amount of moisture and warmth, until the important enzymatic processes have reached their peak and the proper microbial balance has been achieved. Next, we mill it into our unique living mash. We inject the mash—which has a soft, glutinous texture—into blocks that are vacuum packed, weighed, measured, and quickly frozen, temporarily halting the enzymatic activity that resumes when the sprouted grain is thawed. The blocks are easily transported in refrigerated trucks for storage in your refrigerator or freezer until use.
Why eat sprouted grain?
Like all other natural foods, grains contain their own unique blend of vitamins, minerals and antioxidants. Sprouting noticeably increases the availability of nutrients to our digestive systems. And our bodies are able to absorb more of those nutrients when ingested as food rather than a pill (such as a multivitamin) because many of those nutrients work together with our digestive system to help the body absorb everything it needs.
Here's to your health
Living Sprouted Grain provides many health benefits, including:
EASE OF DIGESTION
The sprouting process makes sugars, amino acids, and soluble fatty acids easier to digest and process. Sprouted grain breads may also be easier to digest by those with gluten sensitivities.
HIGH AVAILABILITY OF NUTRIENTS
High availability of nutrients. Increased availability of vitamins—especially B, E, and C—makes sprouted grains a nutritional powerhouse.
LOW GLYCEMIC INDEX
Breads made from sprouted grains create minimal blood sugar spikes, making them ideal for those with diabetes and hypoglycemia.
Nutrients released in sprouted grains may aid heart function, mental health, and weight maintenance.
What do scientists say?
Although no large-scale, controlled studies have been done on breads made with sprouted grains, the pace of research is quickening. The following studies document a wide range of health benefits for different sprouted grains.
General nutritional improvement from sprouting
In a 1989 meta-analysis of existing studies, JK Chavan and SS Kadam found evidence that “Sprouting of grains for a limited period causes increased activities of hydrolytic enzymes, improvement in the contents of certain essential amino acids, total sugars, and B-group vitamins, and a decrease in dry matter, starch, and antinutrients. The digestibilities of storage proteins and starch are improved due to their partial hydrolysis during sprouting.”
Critical Reviews in Food Science and Nutrition, 1989; 28(5):401-37.
Sprouting rye increases and protects folate
Sprouting rye increases its folate content by 1.7- to 3.8- fold, depending on germination temperature, according to researchers in Finland who studied the effects of different processes on this key nutrient. The scientists also found that thermal treatments—including extrusion, puffing, and toasting—resulted in significant folate losses. However, when the rye was germinated (sprouted) first and then heat-processed, losses were minimized, showing sprouting to be a useful potential tool in safeguarding nutrients during food processing.
The Journal of Agriculture and Food Chemistry, December 13, 2006; 54(25):9522-8.
Nutrient changes noted in sprouted wheat
German researchers sprouted wheat kernels for up to 168 hours (one week), analyzing them at different stages to learn the effects of germination on different nutrient levels. While different times and temperatures produced different effects, overall the sprouting process decreased gluten proteins substantially, while increasing folate (water-soluble B vitamins). Longer germination times led to a substantial increase of total dietary fiber, with soluble fiber tripling and insoluble fiber decreasing by 50%.
Journal of Agriculture and Food Chemistry, June 13, 2007; 55(12):4678-83. Epub 2007 May 12.
Digestibility changes in sprouted barley
In an experiment at the University of Alberta, barley kernels were sprouted from two to five days, then oven-dried and milled. Researchers found decreases in dry matter, gross energy (calories) and triglycerides, and increases in fiber and diglyceride content. After the sprouted barley was fed to rats, scientists say that, “digestibility data showed an enhancement of digestibility of nutrients in barley ... implying that sprouting improved the nutritional quality of barley.”
Plant Foods for Human Nutrition, September 1989; 39(3):267-78.
Want to learn more or try Living Sprouted Grain in your bakery? Give us a call at (435) 752 6625 or fill out the contact form below.