Sprouted bread is typically a product sold in natural food stores. In our little municipality—the island of Manhattan—the supermarkets are very small and you have to go to a natural foods store to find anything sprouted.
Fortunately, we have more than a few Whole Foods Markets which carry sprouted breads (check both the fresh bread and freezer sections).
And Silver Hills Bakery is a sprouted brand worth seeking out. Their whole grain products are so much more delicious and nutritious than conventional whole-grain breads.
And tastier than other sprouted brands we’ve tried.
So if you’re already a whole-wheat guy or gal, try sprouted. And if you eat supermarket white bread (with allowances for baguettes, challah, focaccia, rustic Italian loaves, and artisan breads from bakeries)…you’re in for a taste treat.
One that’s good for you!
Sprouting, also known as germination, is a common practice used to improve the digestibility and nutritional value of :
It’s labor-intensive, but beneficial nutritionally (more about that in a minute).
To make sprouted bread, sprouted whole grains are milled into flour. It’s that simple.
We typically consume whole-grain breads instead of refined grains, but we’ve taken the next step.
Beyond conventional whole-grain bread, we’ve become a convert to sprouted grain bread because… we’ve discovered that it’s delicious!
In particular, a sample of sprouted breads from Silver Hills Bakery arrived, and we couldn’t stop eating them—especially the most textured, seed-loaded varieties.
Silver Hills Bakery has converted us to sprouted-grain bread and is our Top Pick Of The Week.
It’s great that a slice of sprouted bread has 22g or more of whole grains (depending on variety) and 6g of protein (there are 3.6g in regular whole-wheat bread).
The USDA’s 2020-2025 Dietary Guidelines recommends that Americans consume at least 3 servings of whole-grain foods daily, which adds up to 48 grams of whole grains. Two slices of Silver Hills bread will get you there, almost.
Sprouted bread has 47% less gluten than regular bread, 75% of the carbohydrates, and about 40% of the fat of even conventional whole-grain bread. There’s a greater amount of naturally occurring fiber, vitamins, proteins, and other nutrients.
As a bonus, sprouted bread is low glycemic, and more easily digestible.
But we’re in it for the great flavor.
Whether it’s avocado toast or toast with cream cheese or jam for breakfast, in a ham and Swiss or grilled cheese sandwich for lunch, or in the dinner bread basket, give us sprouted grains!
Silver Hills Bakery is a Canadian-based company that sells in Canada and the U.S. Its lines include loaves of bread, bagels, buns, and tortillas.
They’re better-for-you bread options: sprouted whole grain nutrition, low-carb, gluten-free, and allergy-friendly.
The products are:
The Loaves: There are 16 different loaves, of which the majority are organic. For the texture we love, pick Squirrelly (sprouted wheat stuffed with sesame and sunflower seeds) and The Big 16 (oat-topped sprouted wheat stuffed with 16 seeds and grains). A fan favorite we haven’t tried is Mack’s Flax (sprouted whole wheat with whole flax and ground flax).
The Bagels: While the bagel textures are conventional—you wouldn’t know they’re sprouted, since the crumb* is smooth—we enjoyed them for their lower carb, low-glycemic profile. And the flavor is far better than the leading brand of frozen bagels! The flavors: Cinnamon Raisin, Everything, Plain, and Sesame Sunflower.
Silver Hills products are sold fresh and frozen, depending on the variety and the store. Look for them at Target, Whole Foods, and on Amazon. Here’s a store locator.
There are plenty of recipes on SilverHillsBakery.ca.
*Bakers use the term “crumb” to describe the interior consistency of breads and cakes. They can be light or dense, smooth or textured, etc.
The post Silver Hills Bakery & The Delight & Benefit Of Sprouted Bread first appeared on The Nibble Webzine Of Food Adventures.
The Nibble Webzine Of Food Adventures