Spring is a season of growth and renewal, so it's only natural that our Whole Grains of the Month for April are sprouted grains. Sprouted grains (whole grains that have been soaked and left to germinate) have begun to grow into a new plant - but just barely. The process is stopped when the new sprout is still shorter than the length of the original grain (otherwise, it grows into a cereal grass stalk). Any type of grain can be sprouted, so long as it contains all of its original bran, germ, and endosperm, because all components of the grain are required for the sprout to grow. 

Sprouting can increase the amount and/or bioavailability of certain nutrients, including fiber, iron, and folate, making sprouted grains a particularly healthy whole grain choice. If you'd like to learn more about sprouted grains, check out our informational webpage.

Sprouted grains are also popular for their sweeter taste, longer shelf life (for dried sprouted grain flours) and favorable baking characteristics (such as increased dough volume). For this reason, one of our favorite ways to experience sprouted grains is to bake with them. If you're new to baking with sprouted flour (which can be substituted cup-for-cup for conventional flour, although we recommend adding just a little extra liquid), then start with our featured recipe, Sprouted Sandwich Bread.