Sprouted bread is bread made from grains that have been soaked in water and allowed to grow a sprout before being ground up and turned into flour. This bread not only uses the whole grain, but has the added benefit of being easier to digest by many people.
Sprouted wheat bread is easier for the body to break down and absorb nutrients from than regular bread made in the more traditional way. This is because, as the grains sprout, they produce enzymes that aid in digestion.
Sprouted grain still contains gluten, but is often much better tolerated by those with only mild gluten intolerances.