I enjoy eating these yummy, good for you, sprouted grain breads for breakfast (think pat shacharit). Sprouting... converts the carbohydrates in grains into maltose, which is ordinarily done by the body during digestion, thereby predigesting nutrients for you. The enzymatic action enables the body to assimilate the vitamins and minerals more efficiently. Plus, the sprouting process naturally increases the protein content and decreases the calories and carbohydrates found in the original grain. Basically, the enzymes are allowed to do their job before the grains are made into bread. These 100% flourless breads must be baked above 250 degrees Fahrenheit or they would spoil during baking unless they are dehydrated. Although they are slow baked, at temperatures much lower than typical commercial bakeries, they are not considered “raw.”
Some folks think because they are flourless you do not need to wash for them. Well, here are a couple of places that say otherwise:
We at the cRc have received several calls from consumers regarding the proper bracha to be made on Ezekiel Bread. One should make a “HaMotzei”.
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