This bread sold in supermarkets is often shunned by consumers: yet it is ideal for breakfast!

According to a survey conducted by the Cercle d’Études de Boulangerie Pâtisserie, 82% of French people eat bread on a daily basis. It is a very good source of carbohydrates and energy. However, many people have difficulty digesting it. It is also criticized for rapidly increasing blood sugar levels, which can, in the long term, contribute to the development of health problems such as diabetes or cardiovascular diseases. This is why it is important to choose your bread carefully. There is one, well known to athletes, that is very digestible and perfect for regulating blood sugar levels.

This bread, well known to athletes, is nevertheless shunned by consumers. It has the particularity of being made from sprouted and dehydrated cereals. Its cooking is also special since the bread is dried: this avoids degrading the nutrients. The final product is therefore a nutritional concentrate rich in vitamins B and E.

Whole grains amplify the action of enzymes that facilitate digestion. This allows for a very rich and energetic food, without overloading the stomach,” explains the laboratory. GAIAa specialist in organic products made from sprouted grains. If you have a sensitive stomach, this is an excellent option. This bread has a very low glycemic index (35 compared to 70 for white bread). This causes a regular and very slow rise in blood sugar, avoiding spikes and sudden drops in blood sugar. No more mid-morning energy slumps!

This bread is called “Essene bread” or “germinated bread”. It was created over 2,000 years ago in the Middle East by a Jewish community that lived in Palestine. You can find it in the organic section of supermarkets or in stores specializing in organic products.

It is also possible to make it at home. To do this, you will need 300 g of sprouted cereal seeds, 2 tablespoons of flax or chia seeds, 1 pinch of salt. For the more greedy, it is possible to add prunes, raisins or dates. Let the seeds germinate for three to four days then rinse them before gently wringing them out. “Mix them with a pinch of salt. To make mixing easier, you can add 3 tablespoons of water or a quality organic vegetable oil such as olive or coconut. Add your flax seeds for the binder (and your dried fruits)” explain Laura Azenardnaturopath. Then make dough pieces three cm high and 10 cm long. Bake them in the oven at 40°C for three hours. If you have a dehydrator, leave them for 18 hours. Your bread is ready for your breakfasts!