Sprouted whole grain bread vs milling flour
I want to bake a bread recipe for healthier eating.
Is it healthier to eat sprouted whole grain bread or is milling your own flour just as healthy? I am trying to figure out which route to take and being new at this, I am very confused.
What equipment would I need for both methods? Is one much easier than the other? I already own the Bosch Universal mixer and could order attachments for it if this is recommended.
The local health food store sells Ezekiel 4:9, a flourless low glycemic bread that is "Sprouted 100% Whole Grain Bread". Does anyone have a recipe for this bread?
Thank you for any advice you can give me.