Making bread from sprouted grains

Why on earth would anyone want to sprout their grains? Aren’t we all busy enough without adding another task to our day? Just buy some flour and bake with it already! These are some things you might have thought when you read the title of this post. I used to think the same thing until I took a second look into the importance of sprouting grains. Grains, as well as beans, other seeds, and nuts contain an anti-nutrient called phytic acid. An anti-nutrient is a natural substance that inhibits the body’s ability to absorb minerals. It’s the plant’s way of protecting itself from having its seeds eaten! Traditional cultures realized this and soaked, sprouted, and even fermented their grains before consuming. This process releases the anti-nutrient making the grain more digestible and increases its nutritional value.
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