REVIEW: Alvarado St. Sprouted Breads

I’ve always heard about how sprouting grains is supposed to be better for you, but it hasn’t been until lately that I’ve actually implemented the practice. Frankly, sprouting nuts and grains is a pain in the ass. Okay, it’s not that hard, but I’m incredibly forgetful. I’ve forgotten several batches of almonds or grains soaking in the corners of my kitchen counter, only to be discovered days later looking like a science experiment. It’s unpleasant, and try as I might, I just can’t seem to remember when I have something soaking in my kitchen.

So why do I keep trying? Well, soaking grains has many health benefits. I think that the Weston A. Price organization does a great job of explaining why it’s better to soak and sprout. The following is from a great article titled “How to Restore Digestive Health” by Jordan Rubin:

Starches found in grains are polysaccharides; that is, long chains of glucose molecules hooked together. If grains are sprouted or sour-leavened, they are easier to digest because the polysaccharides are somewhat broken down into individual glucose molecules.

Not only do grains contain starch molecules, but grains also contain phytates, which rob the body of minerals such as calcium, iron and zinc, and gluten, a protein found in wheat, barley, oats and rye, that is very hard to digest and causes allergic reactions. Once again, when grains are properly prepared by soaking, sprouting and sour leavening, these components are largely neutralized.

Basically, any of the “bad” things you’ve heard about bread and carbohydrates is neutralized by the sprouting process. This is, of course, contingent on the assumption that whole grains are used. (In other words, refined white carbohydrates are still the devil.) Throughout the world, traditional diets have included such methods as soaking, sprouting, and fermenting which neutralize the components that make grains hard to digest, while increasing the bioavailability of the nutrients that are good for humans.

These reasons are why it’s good to include sprouted whole grains in your diet. But who wants to munch on a bunch of moist nuts and seeds all the time? That’s gross. Here’s the good news: heat doesn’t destroy the good things that soaking does to grains. So, you can sprout grains and then bake them, and it’s all good. This is why I love - LOVE - Alvarado St. Bakery’s sprouted grain products. I love a lot of these products, but I’m particularly fond of their sprouted breads.

My favorite of these breads is their Sprouted Whole Wheat Bread. I use it for sandwiches, toast, bread crumbs, everything. This bread is sturdy, too, so sometimes I use it to make a little pizza and serve it with salad. To make it, I toast the bread lightly, and then I spread it with pizza sauce, mozzarella and Parmesan cheeses, and whatever toppings I feel like that day. This bread is also great for open-faced sandwiches, since it won’t fall apart in the pan. The only thing I wouldn’t recommend it for is French toast, because the flavor of the grains would be too strong.

This sprouted whole wheat bread has fantastic ingredients. Here’s what’s in the bread:

Sprouted Organic Whole Wheat Berries, Filtered Water, Organic Dates, Wheat Gluten, Sea Salt, Organic Raisins, Fresh Yeast, Soy-Based Lecithin, and Cultured Wheat.

I should point out that I don’t see a gluten-free version of their bread offered; the closest thing I can find is their Sprouted Spelt Bagels. The company does provide a helpful Allergen Guide, for those of you who are concerned.

If you’re interested in including some sprouted grains in your diet, Alvarado St. Bakery makes it really easy for you to do so. Search for their products in a store near you, or you can always order online. Happy toasting!