There's just something about going to the Farmers' Market on Saturday morning. Is it the people? The produce? I'm not really sure... I think it's when you put everything together that it becomes the special place that it is. Every week I put on a comfy, lazy-Saturday-morning outfit and head out, usually with a friend or two. As we mosey through the aisles, we come across an abundance of things that delight our senses. You can see people smiling at one another, hear the bustling chatter surrounding the vendors' tables, taste little samples that are invitingly set out on display, and smell about 50,000 different kinds of mouth-watering, fresh baked bread.
Speaking of bread, there's one kind in particular that has recently caught my attention... sprouted!
Candace Willis is the owner of Willow Run Bakery, a stand that you can count on finding in the same spot every Saturday morning in Harrisonburg, VA. Candace went to a culinary school in Baltimore and has been baking for 23 years. For the past three years, she has been a treasured part of the local farmers' market. Each week she sells anywhere from 80-100 loaves of bread as well as over 200 pastries, scones, and cookies. Oh my goodness - you should try her famous bear claws! Just be prepared to be completely addicted to them... don't say I didn't warn you!
Something unique about Candace is that she grinds her own flour, ensuring that each and every treat she bakes is 100% whole grain. If you take the time to stop and talk with Candace, you are sure to see that nutrition and health are very important to her. She actually puts in about 35 hours of work every week to bring delicious, wholesome food to her loyal customers - that's some serious dedication!
One of the many interesting things you can find at the Willow Run Bakery stand is sprouted bread... have you ever heard of it before? I love it! So let's talk about it, shall we?
Sprouted bread is different in that the grains of the bread are actually soaked in water and allowed to, well, sprout before being made into a loaf of bread. The sprouting process breaks down the phytic acid that coats the grains and makes the nutrients within more easily digestible. What this means for you is a whole lot of goodness for just a little bit of stomach-effort. Mm-mm good! Sprouting the grains also increases the protein content of the bread, which is just another plus you can benefit from.
Another notable characteristic that distinguishes sprouted bread from, say, your average, white sandwich bread is the texture. Sprouted bread is a lot denser and chewier than other breads. Now, I know some people may not be all over that idea, but personally I think it's delicious! I love hearty, grainy breads. I think Candace's loaves are especially delicious because she uses a little flour and oil in them as well as the sprouted grains. She does it that way because it helps with the consistency and moisture; sprouted bread dough can be extremely difficult and finicky to work with at times.
So, maybe you've heard of sprouted bread before (does Ezekial 4:9 Bread sound at all familiar?); perhaps you've even tried it. If you haven't, I would encourage you to pick up a loaf the next time you have the opportunity to. Not only is it extra-healthy, it is delicious too! Just this afternoon I had a slice of Candace's Seeds and Sprouts bread. Toasted and smeared with homemade maple pumpkin butter? Um, yes please!
Enjoy the weekend, friends. Try something new.
- Rebekah
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