Bread without yeast or sourdough, is that possible?

Yes, it is! There is no yeast or sourdough in our germ bread. The only ingredient is rye, spelled or wheat. Due to the germination in water, the sandwiches are firm, compact and super nutritious. A great alternative for anyone who eats yeast-free, and a power product for anyone who often has an appetite!
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6 January 2021

ontbijttafel met kiembrood, kokosyoghurt met fruit en hummus

Germ bread: Essener, Manna or Ezekiel

Germ bread is also called Essener, Manna or Ezekiel. In the Netherlands, germ bread is not well known yet. Yet it is centuries old. More than 2000 BC the Essenes (a Jewish group)  made their bread this way.

How is germ bread made?

Several days are required to make germ bread. First we let the grain germinate slowly. Sprouting is another word for “sprout/ germ”. By placing the rye, wheat or spelled grains in water for 2-3 days, small pieces of new grain are formed, also called germs. We deliberately work with whole grains, because this way the nutrients and fiber are retained as much as possible. After the germination process, we grind it into dough. We bake this at a low temperature in the oven (110 ° C-130 ° C). Then we pasteurize the bread at a temperature of 70-95 ° C. That makes the germ bread last for up to 8 months. This way you can always keep a sandwich in stock!

gekiemd brood met broodbeleg, fruit en notenpasta 

High nutritional value

Sprout bread is very firm and heavy. A roll of 10 by 5 cm weighs no less than 400 grams. That also makes the bread super nutritious. You feel satisfied after only 1 or 2 slices. Ideal as a quick, healthy lunch or a powerful boost after exercise.

Difference in structure?

We are regularly asked why the structure of every sandwich different. Usually they are deliciously creamy and easy to cut, other times they are drier and crumble quickly. Sprout bread is not an easy product to make. It remains a biological natural product, where we are always somewhat dependent on the weather and nature. Rye and wheat absorb water quite well and easily during the germination process. These sandwiches are almost always creamy. However, with spelled it is a different story. Due to the casing of the grain, spelled grains absorb water less well. As a result, they sometimes stop germinating too soon.

How do you use germ bread?

Do you know what makes this bread really irresistible? If you toast the slices in, for example, a sandwich maker. It takes the taste to a higher level and the structure is perfectly preserved. Delicious when you put butter and cheese on it. Are you vegan? Then we would go for avocado with hemp seed go, or cashew paste with a mini bite mugi miso. More of a sweet tooth? Then mix peanut butter with maple syrup and spread it on your sprout bun. To enjoy!

ontbijttafel met kiembrood, hummus, vegan yoghurt met fruit

Click and view the 6 types of sprout bread.