Stonemill’s Sprouted Grains
Sprouted grains are grains that have been allowed to germinate, or sprout. At Stonemill Bakehouse, whole wheat kernels are sprouted for 48 hours. Each grain kernel grows into a new little shoot. The fresh whole grain sprouts are then blended into the dough. Every part of the grain - the bran, germ, and endosperm - is used.
Why are Stonemill Sprouted Grains breads so good?
Researchers from the Department of Human Health and Nutritional Sciences at the University of Guelph found that Stonemill Sprouted 3 Grains Bread and Stonemill 11 Whole Grains Bread improved blood sugar levels in adults with, and at risk for, Type 2 diabetes. These breads have a lower glycemic index, which means they cause a slower rise in blood sugar levels. The higher fibre and protein content of these breads may also be beneficial.1
- Communication with Prof. Alison Duncan and recent Ph.D. graduate Amy Tucker, Human Health and Nutritional Sciences, University of Guelph. Research results awaiting publication.
When it comes to bread, nothing beats the taste of Stonemill Bakehouse bread. Freshly sprouted grains are added to the dough of our Sprouted 3 Grains and Oatmeal Bread as well as our 12 Grain Sprouted Rye Bread. The end result is wholesome, great-tasting, super premium-quality bread