product - Bread - Watercolour
Sprouted Grains Sourdough
Sprouting is a process to make grains, seeds, etc, to be more edible and more digestible. Sprouting, technically called germination is the point when the seed begins to transform from a grain into a plant through an enzymatic process that breaks the starch molecules into simple sugars to fuel plant growth. Inherent nutrients, vitamins and minerals stored to nourish the plant typically increase at germination, and are rendered more accessible and easy to absorb for us.
When we eat sprouts at this point, we are digesting them more as a vegetable rather than a grain. Not forgetting to mention the flavor and aroma is much intense. In addition, with the natural and long fermentation process for the dough, it is destined to become a crusty hearth loaf.
All breads do not contain sugar of any form.
Sprouted Black Sesame Spelt Sourdough
Sprouted Organic Quinoa Sourdough
Butterfly Pea Multigrain Sourdough
Ancient Wholegrain Rye Sourdough
Country Brown Bread
Kraftkorn (Multiseed) Bread