Your suspicion that "lightly sprouted" grain is what is used. This article: https://onlinelibrary.wiley.com/doi/10.1111/1541-4337.12414 It delves into the nutritional conversions due to the sprouting process. Interestingly, the US does not define a "sprouted grain" in terms of food.
And they actually address the difficulty of making a palatable bread using either sprouted grains or sprouted flour (no doubt due to the chemical changes sprouting causes.)

Remember modern wheat has been bred specifically for properties which allow fine-crumbled, easily risen, and bland pure white baked goods. It bears little resemblance to the flour my grandmothers used, which varied from brand to brand, sack to sack, etc. Totally unacceptable to commercial bakers. I remember my Gran had a special box of "cake flour" used to make fine white cakes for weddings or ladies' afternoon gatherings and nothing else.

The whole discussion leads me back to my refrigerator shelf of whole grain flours, with which I have learned to make my own versions of breads and treats - even pastry for pies. I'll save my sprouts for soups, salads and guinea pig treats.

Sue

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