Why did I start making sprouted bread? Well this story revolves around my daughter Maci. Many years ago, at the age of 18, Maci starting having severe stomach problems. She was also having chronic sinus infections. It got to the point were everything that she ate hurt her stomach. She was the most miserable I have ever seen her. She woke up morning after morning drag herself to school and told me every day that she never felt good anymore. Her stomach pain got so bad that I took her to the doctor a couple of times. They couldn’t find anything wrong, but they said it would be a good idea to take out her gallbladder. We both left the doctor’s office that day saying that there was no way we were letting them do surgery on her hoping that, maybe, kind of sort of this might help the problem. What!!! I was so upset and she was too. It was about that time I had started on my cultured food revolution. I was talking with a woman familiar with cultured foods, who has a medical background. She talked to me for a long time and what she said made sense. She told me to give Maci a cultured food at every meal. She was having so much trouble digesting her food and this could solve the problem, cultured foods are loaded with enzymes and probiotics. They are great at digesting proteins. They work so much better than pro-biotic pills because the food gives them a transport system. You know the bacteria’s are alive and living because of the bubbles. Many of the pro-biotic pills are not alive when you take them.
So this is what we did. Kefir for breakfast, usually a smoothie. Cultured vegetables and kombucha with lunch and dinner and sometimes kefir for dessert. The other thing that we did was she started eating sprouted bread and only sprouted bread. Regular bread killed her stomach, but sprouted seemed to actually help her. We were buying the sprouted bread and she said that she wished she could have muffins and waffles. So that started me on my journey to make my own sprouted flour.
Within three weeks her stomach completely quit hurting. Her yearly sinus infection cleared up. Six months later she was Maci again. Thriving and feeling happy. One year later she could eat anything, although she never goes without her cultures. Then I noticed something happened to me. I did fantastic on sprouted grains I had more energy and less food cravings. I felt so good I knew that it was the bread.
Sprouting changes everything in the bread. It puts vitamin C, B, B2, B5 and B6, and carotene, which is converted to vitamin A, increases dramatically , sometimes eight-fold. It deactivates phytic acid, which is a known mineral blocker that inhibits the absorption of calcium, magnesium, iron, copper and zinc. These inhibitors can neutralize our own digestive enzymes, resulting in the digestive disorders experienced by many people that eat un- sprouted grains.
One of the other wonderful benefits is that sprouted grains are considered low glycemic. The pancreas needs huge amounts of B vitamins to digest grains. Once a grain has been sprouted most bodies recognize it as a vegetable rather than a starch which requires vegetable enzymes not pancreatic enzymes. Therefore eating sprouted grains does not stress the pancreas. This is great for diabetics.
You can buy sprouted bread at any health food store. I love sprouting and making my own flour. It takes a little equipment but I sprout 13 lbs at a time and the flour will last 6 months stored at room temperature, or longer in the refrigerator. I love taking grains and turning them into bread. You can use the flour just like you would in any recipe. I make some seriously good bread. When I gave my bread as gifts for Christmas, people asked me if they could buy it from me. So now I am doing this too. It is addictive when you have really good bread.
This Is How You Sprout Grains.
Place wheat berries in a bowl. Cover them with filtered water for 36 hours. They will get tiny little tails and be a little bubbly. Then rinse them in warm water and drain. Place them in dehydrator at 100 degrees for 8 hours. Then grind in grain mill for flour. You can store your flour on the counter at room temp for 6 months or in freezer or refrigerator for up to a year. Use just like you would any flour.
If you would like to buy sprouted flour, Cultures for health.com has a lot of great choices.