When possible, we use freshly-milled whole grains, these include the grain’s original bran, germ and endosperm.

• Bran is the multi-layered outer skin of the grain’s kernel. It contains important antioxidants, B vitamins and fiber.
• Germ is the embryo which has the potential to sprout into a new plant. It contains many B vitamins, some protein, minerals and healthy fats.
• Endosperm is the germ’s food supply, which provides essential energy to the young plant so it can send roots down for water and nutrients, and send sprouts up for sunlight’s photosynthesizing power. The endosperm is by far the largest portion of the kernel. It contains starchy carbohydrates, proteins and small amounts of vitamins and minerals.

In contrast to whole grains, refined grains, like the white flour used in most conventionally-made baked goods, lack important elements of the original grain (bran and germ). The refining process removes about a quarter of the protein in a grain, and half to two thirds or more of a score of nutrients. Because refined grain is so popular and nutritionally deficient, many governments recommended or required that refined grains be “enriched” to try to compensate for the grain’s missing nutrients. But we recommend a better solution: simply to eat delicious whole grain baked goods, like our products!
Source: Oldways Whole Grains Council

Why We Love Sourdough

The most flavorful breads involve a sourdough starter. The starter requires a slow process using just flour and water to begin fermentation and develop a deep, complex flavor for the final bread dough. In addition to tasting great, sourdough breads also include serious health benefits. The sourdough bread process includes lactic acid fermentation, which not only helps to preserve food but also increases the nutrients available for our bodies. Sourdough preparation improves nutrition by:

• Pre-digesting starches, making the bread more easily digestible
• Lowering insulin response/improving glucose tolerance
• Protecting vitamin B1 from the damage of the heat of baking
• Breaking down gluten, which may result in a bread that gluten-sensitive people can eat
• Activating phytase to dissolve the phytates, thus freeing up minerals such as zinc, iron, magnesium, copper and phosphorus

We invite you to try our products using sourdough starter, including our Cinnamon Rolls, Toaster Waffles and Sourdough Bread. We bet you will love them!
Sources: Kitchen Stewardship & Beranbaum, Rose Levy. The Bread Bible. Norton, 2003.

Why We Love Kamut® – The Ancient Grain

One of our favorite grains is Kamut® wheat, an organic ancient wheat that has not been changed through modern plant breeding. Kamut is prized for its nutrition, ease of digestibility, sweet nutty-buttery taste and firm texture. Compared to most modern wheat it has more protein, amino acids, vitamins and many minerals, especially selenium, zinc and magnesium. Khorasan is a variety of wheat and thus has gluten. However, many people with sensitivities to modern wheat report being able to eat KAMUT wheat with no difficulty.

Look for this delicious and nutritious grain in our Sourdough Bread, Toaster Waffles, Cinnamon Rolls and other products!
Source: Kamut Khorasan Wheat