Whole grain breads include the bran, germ, and endosperm, therefore providing more naturally occurring fiber, vitamins and proteins.

[1][2] In addition to wheat, sprouted breads may contain grains and legumes, such as millet, barley, oat, lentil and soy.

Bread that is made from an array of grains and legumes can provide a complete set of amino acids, the building blocks of proteins.

[4][5] The Essenes, an ascetic Jewish sect that flourished from the second century BCE through the first century CE, are credited with the technique and basic recipe for Essene bread[6] despite a dearth of scholarly evidence for the claim.

Sprouting and low-temperature preparation ensures the maximum possible vitamin content for the foodstuff.