Inspired by the traditional Scandinavian bread, this loaf is packed with nutritious seeds and made from a blend of organic rye, buckwheat, and whole wheat flour.
The 411 on Sprouted Grains:
Sprouted grains are whole grains that are soaked in water until they begin to germinate. Sprouting grains makes them sweeter, more nutritious, and easier to digest (win, win, win).
The process of soaking the seeds gets rid of anti-nutrients that normally allow them to stay shelf-stable. After being soaked, we drain them and leave them to sit in a dark place for a few days. That’s when the germination begins, breaking down some of the starch, which makes the percentage of nutrients higher. It also breaks down phytate, a form of phytic acid that typically decreases absorption of vitamins and minerals in the body. So, sprouted grains have more available nutrients than mature grains.
Not only are sprouted grains more nutritious, but we also digest them more easily, because the germination process breaks down complex carbs and proteins. It’s a great bread for those who are sensitive to digesting grains. Not to mention it’s naturally fermented.
This loaf has become a fan favorite here at Miette. We continue to find reasons to spread things on it. Basically an excuse to have a slice every day.
Bonus: this loaf lasts a heck of a lot longer than our other sourdoughs, due to the high amount of hydration in the recipe.
Spread some butter (we love butter) on it, grab a slice of aged cheddar, top her up with a poached egg, or layer some lovely wild smoked salmon. Oh, and it’s mind-blowing with Nutella!