Sprouting grains does a few things.
1) Slightly increases fat content
2) Breaks starch into sugars
3) Increases vitamins thiamine (B1) and riboflavin (B2)
4) Decreases tannin (a natural substance found in tea, fruits, legumes, and chocolate that binds to minerals and stops absorption. Not good.)
5) May decrease phytic acid (a substance found in grains which binds to minerals and stops absorption. Once again, not good.)
It is fair to say sprouted grains do have their benefits (yeah alfalfa sprouts, one of my favorite childhood foods! Really, it was. Ask my mom.). However, I still have my doubts about sprouted grain bread.
Heat decreases the amount of thiamine and riboflavin in a food because it destroys those vitamins. How much is lost depends on exactly how a food is cooked. I didn't find anything about how much is lost through the bread baking process, but I wonder, do you lose more vitamin through baking than you gain through sprouting? Is it really worth paying 2-3 times more for a loaf of sprouted grain bread? I personally would rather spend my money elsewhere and pick up the extra thiamine and riboflavin by eating sprouts.
How about you? I would love to know your thoughts and ideas!
NOTE: I'm beginning to wonder if sprouting grain makes it lower in FODMAPs which would make it a good option for those with IBS. I can't wait for Monash University to test sprouted bread to see how high it is in FODMAPs compared to regular wheat bread.