The New Quinoa? Sprouted Grain About to Go Mainstream

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With this week's introduction of Angelic Bakery's sprouted seven-grain bread into Sam's Club and other recent launches from Panera and Kellogg's, sprouted grain bread products are primed to jump from the health food/organic fringes to the mainstream of America's grocery stores and kitchens.

7-grain bread on cutting board

Sprouted grains have fewer carbohydrates than whole grains, less fat and slightly more protein.

Sprouted grain is about to hit the consumer mainstream, like quinoa did last year.

Once known mainly to organic food co-op members and health food fanatics, sprouted grain products are poised to make a leap into the popular consciousness in 2015, similar to the quinoa explosion in 2014. On the heals of recent introductions by King Arthur Flour and Panera restaurants, one of the nation’s most mainstream food retailers—Sam’s Club—is now preparing to jump onto the sprouted grain bandwagon. Beginning Saturday, Dec. 27, the chain will offer sprouted seven-grain bread and dinner rolls from Angelic Bakehouse as part of its “Health and Wellness” set at all 634 locations nationwide. The momentum will then continue in February with the introduction of Kellogg’s new Kashi sprouted grain cereal.

The growth of sprouted grain products—which are typically higher in proteins and vitamins and lower in calories and carbohydrates than other whole grains—is the latest example of America’s growing awareness of healthy food choices.

“The sprouted grain category has been growing steadily for several years,” says Angelic Bakehouse CEO/Owner Jenny Marino. “But now that major brands like Panera, Kellogg’s and Sam’s Club are embracing it, we think it is poised to go mainstream in 2015. Like quinoa last year, sprouted grain is about to become a very familiar term with health-conscious consumers.”

Sprouted grain products are made from whole grains and seeds that have been soaked long enough to sprout, after which they are then ground and baked. Unlike white breads and other refined grain products, they use the whole grain—including the nutrient-rich germ and bran, as well as the endosperm. Sprouted grains contain more protein and less fat than other breads. They have about 75 percent of the carbohydrates of whole grains, as well as 60 percent less fat and slightly more protein. Sprouted grains also have more fiber, are easier to digest and contain less gluten than other breads.

While many companies are starting to make products with sprouted grain flour, Angelic Bakehouse is one of only a handful of bakeries in the United States that uses a sprouted grain “mash.” The mash method of production involves significantly less processing than flour, preserving the taste and texture of real fermented grains and eliminating any bitter aftertaste. Angelic’s proprietary mash mixture comes from seven grains, including ancient grains like quinoa and amaranth.

Milwaukee-based Angelic Bakehouse produces a range of sprouted grain breads, buns, rolls, pizza crusts and wraps. A Global Food Safety Initiative (GFSI)-certified facility, none of its products are made with genetically modified organisms (GMOs). Angelic bakery is sold nationwide at retailers including Woodman’s Markets, Whole Foods Market, Safeway, Sprout Farmers Market, Sendik’s Food Market, Heinen’s, Hy-Vee, Lunds, Mariano’s Fresh Market, and Richard’s Foodporium. The company also produces private label products for major food retailers.

Angelic Bakehouse’s products will be located in the freezer section of Sam’s Club locations. Sampling of both products will be conducted at most Sam’s locations on Tuesday, Jan. 6. Additional information can be found at

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Andy Larsen
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