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6 Best Sprouted Grain Breads — And Why You Should Eat Them in the First Place Forget whole grain — sprouted is the new buzzword in healthy bread. I decided to get some expert input. The process of sprouting grains before they’re ground into flour seems to minimize presence of phytic acid, which may make it a bit easier to digest your bread and absorb minerals like iron and calcium from it,” she says. Several studies on sprouted grains — but not specifically sprouted grain bread— have also found that sprouting can increase key nutrients such as B vitamins, vitamin C, folate, fiber, and certain amino acids. Jaclyn London, MS, RD, CDN, Good Housekeeping Institute’s Nutrition Director.
That’s key, because many products will list ‘enriched wheat flour,’ which is still another form of refined bread! But what do real people — the ones who actually eat this stuff — think? While a lot of people, myself included, just eat sprouted bread because it seems like the healthiest bet, for others it’s a game changer, allowing them to eat bread when they physically couldn’t before. So, it seems fair to at least be cautiously optimistic about this stuff. Look for breads with the majority of their grains listed as sprouted on the ingredient list. Want to try sprouted grain bread for yourself?