12
Jun
Sprouted Grain vs. Whole Grain Breads
Bread seems to be constantly evolving with changes on the horizon. Sixty years ago, bread was usually purchased from the neighborhood bakery or made at home but with the growth of processed foods in the 1960’s and 1970’s, large-scale production of bread made with refined flour soared and took over grocery store shelves. Although commercial loaves full of processed and enriched flours, chemicals, and preservatives still dominate the market, the most recent trend has been towards breads made with sprouted or whole grains, both of which offer a more nutritious and tasty alternative to white bread. Read more 
Paddock Post 