Need More Fiber? Try Sprouted Bread

Sprouted unleavened whole grain bread offers the most in vitamins, and fiber.  There are two companies that produce this type of bread.  One is Manna Organic Bakery, and the other is Berlin Natural Bakery.

Carrot Raisin Sprouted Bread

Sprouted bread is made with whole grains, such as wheat, rye, spelt and millet.  The sprouts are used to form a loaf.  The loaf is oven baked, and then ready to eat.  The downside is that sprouted unleavened bread doesn’t lend itself well to sandwich making because of its texture.

Manna Bread comes in several varieties.  If you can’t find sprouted bread locally, Amazon sells it . Just click on this link: Manna Bread Carrot Raisin.

Carrot Raisin Sprouted Bread


Unleavened sprouted bread has a cake-like texture, and breaks apart easily.  Instead of stacking two slices together, use one slice to prepare an open sandwich.

Spread cream cheese, avocado, or bean spread over the slice.  Top the open sandwich with grated cheese, alfalfa or radish sprouts, a slice of tomato or onion.

Here’s a recipe that you can use to spread over a slice of sprouted bread.


Servings: 8

2 cups cookes chickpeas, well drained

2 Tablespoons finely chopped celery

2 Tablespoons finely chopped dill pickle (from 1 or 2 baby dills)

3 Tablespoons mayonnaise

1 Tablespoon pickle juice (the juice from a jar of pickles) or lime juice

1 Tablespoon mellow white miso or 1.5 teaspoon soy sauce

Optional 1 Teaspoon dulse or kelp flakes for a fish flavor

Salt & Pepper to taste


Mash chickpeas coarsely using a fork.  The mixture should be lumpy, not smooth, but all the chickpeas should be broken up.

Finely chop celery and dill pickle.

Combine all ingredients in a bowl, adding more mayonnaise or seasoning as needed.

Store covered in the refrigerator.  The spread will absorb moisture and firm up as it chills.

This recipe is from The Savvy Vegetarian website.  For more recipes click the link.

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Copyright 2012 Irene Pastore, and Blue Moon Personal Training

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