Have you ever seen this at the grocery store? It’s often times in the freezer case instead of the bread aisle.
Why? Well, it’s expensive. Most people have caught onto swapping out white bread for whole wheat, but we can do even better.
Your next step in your nutrition journey?
It’s sprouted bread. No flour.
For all you low-carb people out there, I’m talking to you.
Why should I care about sprouted bread? Isn’t my whole wheat bread good enough?
Yes, your whole wheat bread is better than white, but sprouted bread is best. In Ezekiel bread, sprouted kernels are ground up and made into bread. In whole wheat bread, kernels are ground into flour, then the flour is made into bread (with a bunch of other stuff) See the extra steps? More processing=less nutrients
Also, sprouted bread retains more nutrients, is easier to digest and has no added sugar.
Sorry, whole wheat flour. You can’t make that claim.
But how does it taste?
True, it’s not going to be pillowy and dreamy like the Wonderbread from your youth, but give it a shot. Start slow and work it into your food rotation in your tastiest foods. Using it for french toast might be a good starting point.
For our family, I pretty much always have it in my freezer and will take slices out as needed and strategically use the bread when making “kid-friendly” foods like grilled cheese or peanut butter and fluff. Yes, I have tried to make the crew hummus and veggie sandwiches on Ezekiel. Not good.
I’ll leave you with this piece below that’s been floating around Facebook, because I think it’s so dead on: