100% Sprouted Wholegrain Olive Oil Bread - 1100 g (Pre-Bake & Sliced) 有机纯素催芽小麥面包
100% Sprouted Wholegrain Olive Oil Bread - 1100 g (Pre-Bake & Sliced) 有机纯素催芽小麥面包 100% Sprouted Wholegrain Olive Oil Bread - 1100 g (Pre-Bake & Sliced) 有机纯素催芽小麥面包

100% Sprouted Wholegrain Olive Oil Bread - 1100 g (Pre-Bake & Sliced) 有机纯素催芽小麥面包

Model: SP1

S$25.00
Description

This 100% Sprouted Wholegrains bread is made using purely sprouted wheat berries with no flour added. It is the healthiest and tastiest breakfast bread option you can have right now. Try it today and you'll never go back to other breads again!

Use it as a:

  • Healthy Alternative to White or Wholemeal Bread

  • Nutritious Meal on its Own for Growing Children

  • Delicious Solution for Hunger pangs 

It is the only bread that has:

  • 200% more nutrients due to sprouted grains

  • High phenolic antioxidants from O&G Organic Hippocrates Extra Virgin Olive Oil

  • 100% Vegan ingredients

Ingredients:

  • Organic Sprouted Wheat

  • Organic Hippocrates Extra Virgin Olive Oil

  • 37C Rain Ultrapure Water

  • Natural Yeast

  • Handmade Sea Salt

Our products are suitable for all vegetarians and vegans. We are truly organic, with no sugar added and we never use onions or garlic! And best of all, we have been awarded the ‘Asia Pacific Super Health Brand New Health 100’ in 2010!

The O&G Sprouted Bread Difference

Our Sprouted Breads are the healthiest breads you will ever find!

We are delighted for you to know that we use 100% organic whole grains and NOT commercial shelf-stable sprouted flour - which have been heat-treated to kill all enzymatic activities in our lovely sprouts.

Olive & Green nurtures the grains in our facility, allows them to sprout, then dries them at a very low temperatures to maintain their precious vitamins, minerals, and enzymes. These fresh sprouts are then ground to make bread that taste deliciously nutritious!

And for that, we are truly confident of the health benefits our breads can bring to you and your family.

Why Sprout?

Before the Industrial Revolution, grain naturally sprouted in the field before it was milled into flour. The invention of the combine harvester allowed grain to be quickly moved to dry storage bins before they could sprout.

The traditional practice of sprouting was cast aside for modern processing convenience. Unfortunately, nutrition was also cast aside.

When whole grains don't sprout, they don’t contain the nutrients that sprouted whole grains do. And they retain their naturally occurring anti-nutrients meant to protect the grain from predators - even when milled into flour.

Olive & Green Health has returned to the traditional practice of sprouting grains in order to render them more nutritious and digestible. Sprouting eliminates unhealthy anti-nutrients and enzyme inhibitors within the grain. The process helps to convert starch and gluten in each grain into nutrients easily digested by the body. As such, the whole grain’s soluble and insoluble fiber is inside the bread, giving you a whole body detox experience. With added Hippocrates EVOO that protects your heart, you would not want to miss out on this delicious bread.

Try O&G Sprouted Wholegrain Bread now for a nutritional experience you’ll not forget!

The Benefits of Sprouted Wholegrains

  • Easy to Digest – Sprouting creates enzymes that breaks down indigestible starches in grains so that your body can digest them more easily.

  • Increased Vitamins & Antioxidants – Sprouting produces vitamin C, increases vitamin B content (B2, B5, and B6) and increases carotene up to eight times.

  • Reduced Anti-nutrients – Sprouting neutralizes enzyme inhibitors and phytic acid, which is a substance present in the bran of all grains that prevents bioabsorption of calcium, magnesium, iron, copper and zinc.​​

How do I Keep it Fresh Longer?

Freezing is a common, healthy and effective method of food preservation. Which is why we recommend keeping our delightful breads frozen to preserve their freshness.

Our breads may be eaten straight from the freezer without thawing (it tastes like ice cake!) or be steamed, toasted or thawed under cover for just 30 minutes. The result? Bread that tastes as fresh as the day you put them into the freezer!

Frequently Asked Questions

Q: Can you tell us the difference between sprouted bread and other types of bread?

Sprouted breads are usually made from wheat berries that are allowed to sprout before being ground up and made into bread. The sprouting process essentially turns the grain into a tiny plant, so when eaten, the grain is treated as a vegetable rather than a starch, thus making it easy to digest.

Generally, O&G breads are unique in terms of the healthy ingredients used. As a company specializing in diet-based therapies, we substitute unhealthy ingredients like sugar and vegetable oil (usually palm oil) with more costly ingredients like Medjoul dates and Koroneiki Organic Extra Virgin Olive Oil. We believe that it's the little details that matter when it comes to making the healthiest bread, which is why we even use water distilled at low temperatures to prevent the addition of inorganic minerals from tap water. 

Sprouted bread itself is the healthiest bread in our range, a significant accomplishment considering how healthy our other breads are. The pre-digestion of the wheat berry by enzymes in the sprouted mash increases the vitamin content, especially Vitamin B2, and reduces indigestible substances such as gluten, making its nutrients more readily available to the body as compared to normal wholemeal breads and decreasing allergic reactions. 

There are actually several types of breads out there but the closest comparison to sprouted bread would be whole wheat bread made using wholemeal flour that contains the entire unsprouted wheat berry, making it much less digestible than sprouted bread. Wholemeal flour would also have been heat treated to increase its shelf life, damaging the vitamin-rich germ oil. The presence of phytates in higher concentration in unsprouted flour also significantly affects the body's absorption of minerals, with zinc absorption less than half that of sprouted breads.

Some people have also wondered about the difference between sprouted bread and sourdough breads. Both breads are similar in terms of increased digestibility, albeit by different mechanisms. Sprouted bread increases digestibility through growth, whereas sourdough increases it via decay by bacteria. Furthermore, sprouted bread uses the entire wheat berry whereas sourdough breads uses flour as their starter, thereby lacking in several nutrients, such as the immune-boosting zinc and antioxidant Vitamin E, that can only be found in the wheat germ and germ oil.

Q: How does sprouted bread making differ from normal bread making?

Sprouted bread making differs from normal bread making only if sprouted mash is used, as dried sprouted flour is similar to wholemeal flour due to extensive processing to prevent spoilage. Sprouted mash is essentially wheat berries that have been germinated for a certain period of time to release nutrients and then ground up into a paste.

For bread making with sprouted mash, care must be taken to prevent contamination as sprouted mash is a live culture filled with essential vitamins and minerals unlocked from the wheat berry during the process of sprouting. Due to its high water activity, sprouted mash usually has to be prepared fresh at least once a week. 

Baking sprouted breads also requires the use of lower temperatures and longer baking times due to its higher density. Its reduced gluten content does not support the formation of air bubbles as well as normal breads, which results in bread that appears smaller but is more filling than other breads. 

Q: What are the health benefits of sprouted bread?

The health benefits of sprouted bread are generally considered similar to whole-grain breads, such as decreasing bad cholesterol, improved insulin sensitivity and a stronger immune system. However, with the additional step of sprouting, trace nutrients are much more bioavailable in sprouted breads than wholemeal breads. 

This increase in bioavailability can be explained in terms of enzymatic activity triggered by sprouting. Two particular enzymes are key to the increased digestibility of sprouted bread – phytase and amylase. Phytase breaks down phytic acid, releasing minerals that are usually chelated, or bound, to phytic acid. Amylase breaks down starches into simpler sugars, making it easier to digest. 

All of this is particularly important for people with gluten intolerance or other bread allergies that may be due to the indigestible starches found in unsprouted whole grains. Furthermore, the increased bioavailability of nutrients and high fibre density of sprouted bread can help with healthy weight management by keeping you full longer. 

Sprouted grain breads are also especially healthful for those who avoid meat, because they can provide a complete set of amino acids, the building blocks of protein. 

One study showed that eating sprouted bread improved glycemia by reducing blood sugar response and increasing the GLP-1 response (the hormone that triggers feelings of satiety and restores insulin sensitivity) when compared to eating unsprouted breads, white bread, or sourdough. 

A 2010 report published in the Annal of Food Science Technology also showed that sprouted grains improve digestibility and may also scavenge free radicals, reduce the cholesterol level and improve the immune system. 

Q: Does the taste of sprouted bread differ from other types of bread? What would compliment O&G's breads? 

Yes, sprouted bread tends to have a nutty and earthy taste with a denser and chewier texture than other breads. This makes them ideal for toasting and complements well with savoury ingredients like our seasoned mushrooms or yeast extract. 

For the white breads, we generally recommend light toasting of the bread before applying any topping for added flavour. We sell a range of vegan patties that go well with our seed buns and can be found in select organic cafes around Singapore. Our wholemeal breads are better suited for sweeter toppings such as Carob Syrup or Grape Syrup. 

For a healthier touch, we recommend using our Koroneiki Organic Extra Virgin Olive Oil with Italian herbs or chilli with the white breads for a buttery and peppery taste. 

Q: What are the price differences between sprouted bread and other types of organic bread? How have you coped with price increases in raw ingredients?

In terms of prices, sprouted breads are generally priced 20% to 30% higher than other types of organic bread due to the time intensive processes involved in sprouting. 

The increasing ingredient prices affect the entire industry as a whole, and as such, all our competitors have increased their prices accordingly, switched to lower quality ingredients or reduced portion sizes. Our ingredient costs have gone up 30% to 60% over the past two years and we have only recently begun to revise our prices upwards to reflect this change in costs. However, in the interests of increasing access to healthy sprouted bread for people, we have also borne a proportion of the cost increases on our side at the expense of our profit margins, resulting in our product offerings being lower in price ($5-$7) than our main competitor, Organic Baker ($8-$11), despite our higher ingredient and processing costs. 

We remain committed to our promise of continuously increasing the nutritional and health qualities of the ingredients used in our products, which we believe is critical for the long-term trust and loyalty of our customers that has allowed us to sustain our market for all these years. 

Q: The lab test from AVA does not really show comparison with other breads in the market, so how will one know if O&G's sprouted bread is higher in protein as compared to XX bread for instance?

O&G breads are formulated based on using healthy ingredients rather than nutritional analysis. Nutritional analysis tends to have its flaws in missing the forest for the trees when it comes to health maintenance. 

For example, Sunshine breads tend to report a higher protein content than our sprouted breads due to the use of high protein whey for taste enhancement as well as higher proportions of gluten, accounting for their low carbohydrate count as well. However, neither whey nor gluten can be considered to be healthy for the body even though they both improve the nutritional profile of the bread. 

Understanding what happens during the process of sprouting may actually be a better way of explaining why sprouted breads are more nutritious than other breads. Numerous studies have been done in the past on the nutritive value of sprouted wheat and the general consensus is that sprouted wheat has higher protein, fiber, thiamine and riboflavin concentrations compared to white flour. 

In short, sprouting grains triggers the release of stored nutrients to help the plant grow and this in turn makes those nutrients bioavailable as anti-nutrient factors (mainly chelating agents like phytic acid) are used up by the plant. A 1989 analysis of several studies published in Critical Reviews in Food Science and Nutrition found that sprouted grains improved digestibility of nutrients and levels of some amino acids, total sugars and B vitamins. 

Nutritional analysis would identify an increase in protein composition after sprouting because of two particular reasons. Firstly, the anti-nutrient factors are being converted to DNA and enzymes during the germination process. Secondly, starch is being used by the sprout as an energy source and this increases the proportion of protein per gram in sprouts.

References
Lemar, L. E. & Swanson, B. G., 1976. NUTRITIVE VALUE OF SPROUTED WHEAT FLOUR. Journal of Food Science, 41(3), p. 719–720. 
Ranhotra, G. S., Loewe, R. J. & Lehmann, T. A., 1977. BREADMAKING QUALITY AND NUTRITIVE VALUE OF SPROUTED WHEAT. Journal of Food Science, 42(5), p. 1373–1375.

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