After 14 years, Silver Hills continues their commitment to baking exceptional bread, and helping consumers make healthy lifestyle choices. In 1989, Silverhills Bakery began making organic sprouted grain breads for the guests at the Silver Hills Guesthouse. Since that time, they have gone from baking 150 loaves a week to a whopping 46,000 loaves a week.
The sprouting process used by Silver Hills requires 50 hours for every loaf of bread they make. They choose this more time-costly sprouting process because the heat produced during the standard milling process oxidizes the kernel, causing a loss of vital vitamins. Also, most of the bran and germ is removed in the standard milling process, then refined and resold, so that the flour will have a more extensive shelf life. The flour (void of many nutrients) will store for several months. The most efficient way to get all of the available nutrients from a grain is to either stone grind it yourself or to enhance the nutrients by converting it from an acid to an alkaline by sprouting it. Sprouting it increases the vitamin content and actually converts the fat, starch and sugar into beneficial proteins. Sprouted grain is also easier for wheat sensitive people to digest because the sprouted grain is more alkaline, and the gluten, a hard to digest wheat protein, breaks down during the sprouting process.