The Story of Sprouted Grain Bread
Why sprouting is good for you…
We get a lot of people asking us, “what is sprouted grain bread?” Quite simply, it is the process of making bread using a unique sprouting process in place of flour (yes, bread made without flour!) to retain all of the nutrition from the sprouted whole grain kernel.
Did you know that whole grains are nutrition-rich seeds that want to grow into vibrant, living plants? The outer shell of each grain acts as a protective barrier, like a safe in a bank, protecting its bounty of vitamins, minerals and other nutrients until it’s ready to sprout and grow.
As part of its natural defense, each shell contains enzyme inhibitors along with phytic acid, that make it resistant to digestion, allowing the grain to survive in nature where it’s often consumed by birds and animals before ending up in the soil.
Sprouting is the key to unlocking the whole grain nutrition found inside this protective shell. When a grain is sprouted and begins to grow, it’s waking up from its dormant state to start the hard work of growing. Stored nutrients become readily available as enzymes activate and enzyme inhibitors, which inhibit digestion, are broken down along with phytic acid, an anti-nutrient that inhibits the absorption of nutrients.
At Silver Hills Bakery we bake our breads using a unique sprouting process where we clean, rinse and soak our whole grains until they begin to sprout. These sprouted grains are then mashed into dough, joining our other organic, vegan and non GMO bread ingredients – that make up our delicious sprouted grain bread.
Everything the grain does to help itself grow also benefits you! Because stored nutrients are now readily available and enzyme inhibitors have been naturally broken down – it makes it easier for our bodies to digest, absorb and enjoy the full-benefit and life-giving nutrition baked into every one of our sprouted grain loaves.
That’s just one of the ways we inspire healthier living through healthier choices – so you can enjoy a happier, healthier life!
How Sprouting Unlocks Nutrition…
Since her teen years, Queenette had battled constant fatigue and daily brain fog. Although it didn’t stop her from participating in competitive sports…
Running Room founder, John Stanton, hasn’t always been a running machine. As a former two-pack-a-day smoker, John was overweight and out of shape…
For as long as she can remember, Silver Hills’ co-owner, Kathy Smith, has always been interested in health. However, a severe stroke in 2002 that almost claimed Kathy’s life at the age of 40…
Learning to live with celiac disease hasn’t been easy for Earl, but diet and lifestyle changes have definitely had a positive impact over the past 14 years.
Silver Hills’ longest standing full-time employee and certified BCRPA Fitness Strength Trainer, Ron Donatelli, is the epitome of practicing what you preach when it comes to healthy living…
Dr. Jason Boxtart
Dr. Jason Boxtart’s passion for Silver Hills gluten-free bread mirrors his passion for his family and patients that live with gluten intolerance…
Marcia Foreman’s passion for promoting healthy living and raising awareness for the diabetes epidemic is nothing short of admirable. As a dietitian and certified diabetes educator…
Donna Currie has lived with Type 1 Diabetes for over 30 years. Since being diagnosed, she hasn’t been able to eat bread—that is, until she discovered…
Nothing about the way Svein (pronounced Swayne) got his start was conventional. It was a 4,000-mile, soul searching bike trek up to Alaska with his 80lb. dog…
As a woman in her mid thirties, Elisa Singleton has battled high blood pressure for years, which she has combatted through diet and exercise. However, with a renewed goal…
Mary & Dan Krozonouski
When Mary and her husband discovered a few years ago that their son Dan was allergic to gluten, they had two options…
Jerry & Mari-Ellen Metzger
Jerry and Mari-Ellen Metzger’s story of transition is likely one that is shared by many. As a couple in their early sixties,…
Dr. Neil McKinney
When the Silver Hills bakery started, Dr. McKinney recalls, he was one of the first customers—and he knew he’d struck on something that could greatly improve his patients’ quality of life.