Why ingest the same old flour-based breads when you could eat a living-bread made from fully-sprouted whole grains?
Our sprouted Manna Bread® is easy to digest, since it’s all fully sprouted whole wheat or rye – sprouted for over 3 days! The grain, which starts out dense and hard, ends up as a small sprout when it’s ready for baking. This process also makes nutrient assimilation easier and unlocks all of the vitamins, minerals and enzymes from the wheat or rye. Full of fiber, full of taste, without any weird additives. Manna Bread has a lower naturally occurring gluten load, too, and therefore it is better tolerated than typical wheat for some, but it is not a gluten free food.
