A sprouted grain can make a nutrient dense bread when you learn how to sprout your grains before using them in recipes. Sprouting grains will give your body more health benefits than the grains that have not been sprouted.
You can also make a sprouted flour with your sprouted grains which can be used to make breads and other baked goods. The benefits of sprouting include having more nutrients available for your body to use and absorb.
You can learn to sprout many different types of wheat, gluten free grains, and pseudo grains to make many variations of nutrient dense baked goods.
Grains contain a number of anti-nutrients that can cause health problems. Anti-nutrients include complex sugars, phytic acid, enzyme inhibitors, and hard to digest proteins like gluten.
These anti-nutrients are part of the grains system of preservation from birds, insects, etc. Basically, its anti-nutrients protect the grain from being eaten by predators and will help the plant to propagate itself for future generations.
The benefits of sprouting are that many of these anti-nutrients will be deactivated which will greatly aid in the digestion of these grains.
Grains or pseudo grains that can be used for sprouting are kamut wheat, spelt, quinoa, buckwheat, barley, rye, rice, oats, and millet.
After you have sprouted your grains, you can then dry them to make a sprouted flour. You can spread your sprouted grains on cookie sheets and put them in your oven on the lowest setting for approximately 6 hours or more.
You can also put them on trays in a dehydrator and dry at a lower temperature to preserve more nutrients. And the last step is putting your dried sprouted grain through a grain mill or use a high powered blender to make your sprouted flour.
You can then make breads, cookies, or whatever your creative mind can come up with when you have sprouted flour. And you will receive the many benefits of sprouting that do include better digestion.