Organic meal bread slices 200 g
Essenerbrot is made from freshly sprouted spelt. These slices are dried in our bakery, which is no warmer than 35 °C. To prevent the bread from spoiling, it is completely dried. This also makes it nice and crispy and ideal for all raw food lovers. Of course, it is also available baked.
Origin
The Essener bread has been available in many health food stores for several years. But some consumers wonder what is behind the name. The bread owes its name to a religious community from ancient Judaism, the Essenes. The members of this group lived on flatbreads made from sprouted grain. This is how the tradition goes. The flatbreads were dried in the sun before being eaten.
Eating bread today
In Germany, the first attempts to offer bread made from sprouted grain began in the 1980s. But all beginnings are difficult. Many attempts had to be made before an acceptable product could be brought onto the market. Nowadays, Essener bread is made from sprouted grain, but it is not dried in the sun and is usually baked in the oven at over 200°C. Although the inside of the bread never reaches more than 100°C, the heating causes it to lose its original shape as a raw food bread. Only with us can you get the Essener bread in its original raw food form - gently dried at no more than 35 °C. The bread contains a lot of nutrients and has a very low glycemic index.
But why should you eat bread made from sprouted grains?
The normal grain sleeps. That's what the experts say in any case. It doesn't matter whether it is whole grain or normal grain. Bread made from these grains is often difficult for humans to digest. In some cases, a short chewing process can even trigger digestive disorders. This is very important for our digestion, as it would prevent indigestion from occurring in the first place. The starch is pre-digested in the mouth by the saliva. The enzyme ptyalin is responsible for this, and the starch reaches the stomach undigested after a short chewing process, causing problems such as flatulence and heartburn.
The advantages of meal bread
The germination of grain makes it much more digestible for the human organism after use. Substances such as tannins and phytic acids are broken down during the germination process. This increases the nutritional value and vitamin content during the process, and the protein content is also increased by as much as 20 percent. Another advantage is the multiplication of minerals and trace elements such as magnesium, zinc, calcium, iron and many more. These elements are now in a more usable form than in the unsprouted grain. The high content of saturated and unsaturated fatty acids is also advantageous, and the reduction in the total fat content also leads to a reduction in the calorie content.
You can find our economy packs here:
economy pack 3 kg
Economy pack 10 kg
The bread has a shelf life of at least 6 weeks from dispatch .
Decorative items are not included in the scope of delivery.
The nutritional values have been calculated.
Gluten-free bread mixes
