... it would be this:
This is my favorite thing to eat.
Have you heard of sprouted grain breads? They are supposed to be really good for you. According to one maker (Food For Life) here's why:
The process of germination changes the composition of grain and seeds in numerous ways. Sprouting increases vitamin content. Sprouting neutralizes phytic acid – a substance present in grains – that inhibits absorption of nutrients and more important Sprouting neutralizes or "predigests" if you will, grains through enzymatic activity. The enzymes produced during our natural sprouting process "in effect" breaks down amino acid protein bonds to promote digestibility of the entire grain.Sprouted grain bread has numerous advantages over "enriched" wheat flour breads. These breads are made from the endosperm of the wheat kernel (the inside portion), which contains primarily carbohydrates and few vitamins and minerals. The milling of grain into white flour requires the removal of the bran and the germ. This results in the loss of natural fiber, bran and 22 vitamins and minerals. To compensate, five vitamins and minerals (thiamine, riboflavin, niacin, iron and folic acid) are added back in, "enriching" the flour. Sometimes calcium is added back as well.
I don't know about all of that, but here's what I do know: It's a very filling, heavy bread. It's delicious. The kind I bought was savory and slightly sour, in a good way. It's the perfect healthy partner for my avocado. All is right with the world once again.