SproutedBG.jpg

Pure Life began in 1988 on a farmhouse veranda in the hinterland of Byron Bay where wheat grain was being germinated to form a wholesome bread alternative. A couple of years later the operation moved down the road to the idyllic seaside town of Yamba.

Terry and Helen Anderson have always had an interest in health, fitness and plant-based nutrition, and after discovering Pure Life, they quickly became passionate about the sprouted bread that was being crafted locally.

In 1992 they bought Pure Life which began as a small weekend side-project. For nearly three decades they have continued to experiment sprouting various raw ingredients and now boast a wide range of sprouted loaves of bread with options for almost everybody. Today the next generation of the family is also ingrained in the business.

So what's the fuss about sprouted bread?
Sprouting grains is like activating nuts, it awakens the nutritional value in the grains, and increases the nutritional benefit.

When the nutrients in our food are unlocked sprouting, it makes it easier for our bodies to use those nutrients to increase our energy, boost our immune system, regulate hormones, improve gut health and so much more.

While whole grains and their sprouted counterparts contain the same nutrients, the amount of the nutrients can vary. By breaking down anti-nutrient inhibitors through activation and sprouting, B vitamins, folate, vitamin C, fibre and certain amino acids are up to 3 times more available for our bodies to absorb. This process also allows our bodies to absorb the minerals calcium, magnesium, iron, copper and zinc much more efficiently.

Research has shown that sprouting rye increases folate levels within seeds by up to 3.8 times compared to unsprouted rye and safeguards nutrient losses during the baking process. Sprouted grains are also an excellent energy stabiliser by helping to prevent spikes in blood sugar throughout the day.

How do I store it?
Sprouted bread is a "living" bread, and so it should be refrigerated. It is best to store the bread in the packaging that it comes in. A sealed container may promote mould - which is not desirable for your bread.

For best results, use a wet bread knife and slice using a gentle sawing motion.