The power of sprouts
Sprouted grains are true power stations concerning nutrients. Goldkeimlinge® which our E’sener® Dinkelbrot (Ezechiel bread) is made of are sprouted due to an optimally computer controlled process.
For vegan nutrition they are even more than just an insider tip as they deliver all essential amino acids and thus guarantee a perfect supply of these key protein components. They are even recommended for alkaline diet.
Together with Dr. Manfred Otto and Dr. Wolfgang Wiesner, two pioneers on the field of sprouting, the biodynamic bakery Härdtner managed to keep their benefits even when processed to bread.
After years of research about the seedlings‘ metabolism Otto and Wiesner developped a sprouting machine that simulates the perfect environmental conditions. Various and dynamic metabolic changes take place while sprouting. Vitamins are increasing or they are built completely new. The seedling mobilizes its own stored energy supplies (phytic acid) and releases in this way the connected nutrients needed for growth. Only the discovery of the perfect state of the seedling made it possible to produce seedlings whose nutrients are completely biodigestible and which deliver a maximum of vitamins, as the seedling uses up again all the vitamins when it grows too far. Besides it builds plant substances which make it again worse digestible.
Our E’sener® Spelt Bread consists only of sprouted spelt (Goldkeimlinge®) and a sourdough – also made of spelt. As it contains no flour it is so easily digestible and even recommended for alkaline diet as well as it is suitable for all blood types (D’Adamo Diet). Natural rock salt, organic yeast and the art of baking of our master bakers make the list of ist ingredients complete.
The Ovens‘ heat stops the seedlings‘ growth. In this way the benefits of germination (such as the high amount of natural folic acid or the protein pattern perfectly suitable for a vegan diet) still remain when processed to bread. Lastest research showed that even vitamin B12 is built (which is said not to exist in plant foods).
For our E’sener Spelt Bread we prefer ancient spelt varieties low in allergens without crossing of wheat. Shelf life: 3 months.
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