The present invention relates to a germinated brown rice bread containing 30wt%~50wt% of negative potential alkaline water and 3wt%~20wt% of germinated brown rice powder. The pH value of the negative potential alkaline water is 7.2-9 preferably, the pH value of the negative potential alkaline water is 8.0-8.5. The oxidation-reduction potential of the negative potential alkaline water is from -250 to -450 microvolt The germinated brown rice powder is obtained by soaking brown rice in the negative potential alkaline water until germination, and the germinated brown rice is then crashed and dried. The germinated brown rice bread of the present invention can prolong the shelf life without adding artificial preservatives and has a high nutritional value.本發明係關於一種發芽米麵包,其包含30重量百分比至50重量百分比之負電位鹼性水及3重量百分比至20重量百分比之發芽米粉。本發明之發芽米麵包不必添加人工防腐劑即可延長保存期限且具有高營養價值。無
