Why You Should Sprout Your Grains and Seeds

Reap the benefits of sprouting your grains and seeds. Sprouting seeds adds one-of-a-kind moisture to bread and is a great relief for sensitive digestion.

| September 2018

  • sprouting seeds
    In addition to enhancing homemade bread with extra moisture, sprouting your grains significantly increases the nutritional and bioactive content, helping reduce the risk of diabetic agents and cancers.
    Photo by Nassima Rothacker
  • The Sourdough School cover
    “The Sourdough School” is an informative compilation of the author’s teachings from her renowned Sourdough School. Inside readers will discover the secrets of the uniquely healthy bread and master the delectable crust and tangy taste of a sourdough loaf in their own kitchen.
    Cover courtesy Kyle Books

  • sprouting seeds
  • The Sourdough School cover

In The Sourdough School: The Ground-Breaking Guide to Making Gut-Friendly Bread by Vanessa Kimble, readers will learn to master the art of sourdough from the expert herself. Kimble uses the teachings from her renowned Sourdough School in a brilliant compilation of easy-to-follow instructions and stunning photography. Readers of all experience levels can try their hand at the timeless craft of artisan baking with this indispensable guide. The following excerpt is from Chapter 4, "Ingredients."

To understand sprouting, it helps to visualize what is happening inside a seed. Once you start the germinating process by providing warmth and moisture, the dormant seed starts to become a live plant. It changes both inside and out, so, when you eat that seed, you're no longer eating just a seed, you're eating a tiny plant.

Soaking helps reduce the fat content, which also helps convert the dense protein in the seed to simpler amino acids that are easier to digest. The enzymes are activated, and kick in to break down the complex carbohydrates into simpler glucose molecules.

Why sprout grains?

Sprouted grains are plump, and have an irresistible texture, sort of knobbly, and a sweet flavor. They add a moistness to bread that cannot be replicated by any other ingredient.



Sprouting grains also significantly increases their nutritional and bioactive content — especially the vitamin B content, particularly of B2, B5, and B6 — as well as improving palatability. In addition, germinated grains contain substantial amounts of total phenolics, and rye has significantly higher content compared to non-germinated grains. These phenolics help reduce the risk of diabetic agents and cancers, including colon cancer.

If you have a particularly sensitive digestion, I recommend you sprout all your seeds, including sprouting and drying the ones you use to roll on the outside of your bread.

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