Sprouted Grain Bread

Eating sprouted grains is like eating a whole little plant—combining the nutrition of a grain with that of a green vegetable. Some breads made with sprouted grains also include sprouted legumes; some have no flour; some are made without yeast.
Most sprouted grain breads are made with ingredients as unrefined as possible.
Sprouted grain breads tend to have a low glycemic index and to be low in saturated fat. The sprouted grains used most often for these breads are wheat, millet, and spelt. The breads that incorporate legumes use sprouted lentils and sprouted soybeans, making the bread a complete protein.
Nutritional Facts :
One slice of typical sprouted grain bread provides 80 calories, 15 g carbohydrate, 8 g protein, 0.5 g fat, 3 g dietary fiber, 75 mg sodium, 80 mg potassium, 0.72 mg iron, 0.12 mg thiamine, 0.03 mg riboflavin, 0.4 mg niacin, 0.08 mg vitamin B6, 24 mg magnesium, and 0.6 mg zinc.