Bread made from whole grains, including whole wheat and sprouted whole grain, typically offers the most nutrients.
Dozens of varieties of bread line store shelves and fill cookbooks, though some are more nutrien… 展开

Sprouted bread is made from whole grains that have started to sprout from exposure to heat and moisture.
Sprouting has been shown to increase the amount and availability of certain nutrients.
This study show… 展开

Sourdough is made through a fermentation process that relies on naturally occurring yeast and bacteria to make the bread rise.
As the fermentation process breaks down some of the carbohydrates and proteins found in grains, i… 展开

Whole grains keep the entire grain intact, including the germ, endosperm, and bran. Both the bran and germ are high in fiber, and also contain protein, fat, vitamins, minerals, and beneficial plant compounds; the endosperm i… 展开