Ingredients: Sprouted whole wheat, sourdough and water
Rabbinical information: Maor Hakashrut
Sourdough light rye .
This boutique rustic sourdough light rye is made using old Jewish Eastern Europe recipe.
This is a first authentic bread Recipe which starts our new exciting project called “ Taste of Nostalgia “. It is called Darnitsky.
At the moment we can only offer one per customer per order why supply last.
Kashrut: Maor Hakashrut
Ingredients: sprouted Spelt, sourdough, water.
Kashrut: Maor Hakashrut
Whole organic sprouted spelt, water, salt
Comes in 6 unsliced mini rolls
Sprouted grain bread is made from whole grains that have begun to sprout, or germinate. However, what you might think of as a grain is really a seed. With proper moisture and warmth, whole grain seeds begin to sprout into a plant. The sprouting process offers several nutrition benefits, compared to breads made from unsprouted grains or grain flours. In fact, sprouting changes the nutritional profile of the grains, making their nutrients more readily available and possibly easier to digest.
Here are 7 benefits of sprouted grain bread:
1. Made From Whole Grains, Which Improves Its Nutritional Value
2. May Aid Weight Loss and Blood Sugar Control Due to Its Lower Carb Content
3. Higher in Important Nutrients and Lower in Antinutrients
4. May Be Easier to Digest Due to Higher Enzyme and Lower Lectin Levels
5. Lower in Gluten, Which May Improve Tolerability
6. May Offer Protection From Chronic Diseases Thanks to Higher Antioxidant Levels
7. Easy to Add to Your Diet
In order to keep your bread fresh it is recommended to slice and freeze it while its fresh
It is best to defrost the bread in a toaster
Your bread became stale? Heat it up in the toaster and it will taste good as new
To warm up the bread for Shabbos, put it on the hot plate before your meal
Spelt contains higher levels of protein, manganese, niacin, thiamine, copper & vitamin B2 than regular wheat. * It is also high in fibre which helps reduce “bad” cholesterol levels. * Spelt contains less gluten than regular wheat , so it's easier to digest for some (though still not suitable for Coeliacs)
Sourdough bread is a great alternative to conventional bread. Its lower phytate levels make it more nutritious and easier to digest. Sourdough bread also seems less likely to spike your blood sugar levels, which makes it an option for those monitoring their blood sugar.