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.
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!
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.
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.
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!