Each ingredient is handled with love and care throughout the delicate activation, sprouting, grinding and baking process. All of our ingredients are real, whole foods that are certified organic or certified biodynamic. What you see is what you get – this means no nasties and no additives, perfect for those with food sensitivities or food allergies.
What Happens During Sprouting
Whole grains are the seeds of certain plants and contain three edible parts – the germ, endosperm and bran. These seeds contain built-in growth and anti-nutrient inhibitors (phytates) to ensure they only germinate when conditions are just right. During activation and sprouting, phytase enzymes break down the inhibitors to unlock nutrients and transform their starch into simple, easily digestible molecules.
Grains, beans and legumes contain an abundance of vitamins and minerals essential for our bodies. We soak every seed in double filtered water to ensure optimal germination for a healthy sprout, available nutrients and easy digestion.
The activated seeds are then transferred to the sprouting station to continue growing in carefully controlled temperature and atmospheric conditions for 72 hours.
Grinding & Preparation
When ready, the sprouted seeds are carefully ground to ensure the correct texture and consistency. The sprouted and ground mixture is then hand-shaped with care into a loaf pan, ready for baking. * We use small amounts of unsprouted ingredients in the following loaves: Multiseed With Hemp (pepitas, sunflower seeds, millet, hemp seeds, rolled oats), Date & Walnut (dates and walnuts), Rye & Date (dates).
We bake our sprouted breads low and slow to ensure as many vitamins and minerals are preserved as possible.
Small batch, nutrient dense, family made bread that’s good for you.