An Ancient Bread

Even though sprouted grain breads would appear to be a new idea, it is actually the revival of an ancient craft and a way of making delicious bread. In the Essene gospel which was written at the time of Christ, the writer describes the process....”Let the angels of God prepare your bread. Moisten your wheat, that the angels of water may enter it. Then set it in the air, that the angel of air may embrace it…and the blessings of the three angels will soon make the germ of life to sprout in your wheat. Then crush your grain, and make thin wafers, as did your forefathers”.


There are many good reasons to sprout grains and make bread from the sprouts. The sprouting process renders the cereal more digestible, and the nutrients more easy to assimilate than in any other way of making bread.

A seed is a long term store of food waiting for the biochemical or physical signal from the developing plant embryo that tells it the growing process has started.  As soon as this happens the endosperm of the seed, the white part that turns into flour if you mill wheat for example, needs to become a readily available source of food or energy for the growing plant.  As a result there is believed to be a radical change in the physical structure of the endosperm and it is this change that makes our sprouted wheat breads appear to be more suitable for those with wheat or gluten intolerance.


Germination of the seed is a complex metabolic process during which the storehouse of nutrients within the grain are broken down into simpler forms to provide energy for the plant’s development. Important minerals are unlocked from the matrix and made bioavailable, vitamins are synthesised and proteins are “simplified”.  All of this means that these nutrients are more easily digested and absorbed when the bread is eaten.

We take our specially sourced and cleaned Wheat, Rye or Spelt and then we trigger the sprouting process with a carefully controlled period of soaking.  Once drained, the seeds are germinated in our purpose built sprouting facility.  Here we can control the humidity and temperature to suit the requirements of each type of grain.

The seeds are grown in the dark because we do not want to produce any Chlorophyll, the green colour in plants, as this can be bitter to taste.  After all, we are only sprouting the seeds as would happen under the ground, so we don’t need light.

The skill in the sprouting is not to sprout for too long or too fast.  Too long and there is too much root produced and the bread becomes bitter and denser.  Similarly too fast or if the seeds are too warm, then not enough sugars are produced and the breads can again taste slightly bitter.

Too slowly and too much sugar can be produced and this can make the breads look very dark and taste almost too much like dark sugar, so it is a fine balancing act that takes careful monitoring.


There is still gluten present so Coeliacs should still follow their medial practitioner’s advice.  For some it does appear that the breads become more digestible but this is down to individuals and their particular conditions and we are not in a position to give medical advice of this nature