- Joined
- Mar 29, 2008
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- 1,744
I know this bread has a living enzyme which is why it is refridgerated, so would i lose the benefits of it if I toast it?
Sprouted bread is usually started with raw sprouts but, during preparation it is baked for literally hours.. Many recommend steaming since you are only slightly denaturing to its already fully cooked origin.. Many of the sprouted recipes in traditional cooking methods calls for steaming preparation of sprouted seeds and such...
Would steaming process make it soggy?
I think a light toast on a low temp will keep enzymes intact.. Any bread purchased should be in the frozen section.. Otherwise, there are added preservatives that give it extra shelf life.. Or you get the bread freshly baked on premise and then freeze yourself..
I never steamed my bread so I don't know the process.. I just toast my frozen bread until its it slightly crispy.. No charring or deep browning..
the answer I got from someone involved in the manufacturing of the bread is that warming it up in a pan would be better than toasting as Big Chef advices.
the bread does not need to be frozen only refrigerated to the right temp.
why was it moved to the recipe forum? It is about nutrient value ...never mind.
exactly what enzime is it that your trying to preserve that is so benificial?
My youngest girl is recovering from cfs. part of her issues is that she can not absorbers nutrients as well as she should. we were advised that the enzime in the sprouted bread made it easier for the body to use all nutrients and carbs in the bread..
this and raw milk..
Look into lacto fermented veggies and fruits.. Read Mountaindog1 article on digestion...