What makes our bread special?
- Our bread is always made with freshly ground whole wheat flour.
- Whole wheat naturally contains abundant nutrients including vitamins A, K, E, B1, B2, B3, B6, phosphorus, selenium, zinc, iron, copper, calcium, manganese, and others (Agricultural Research Service).
- We use the flour fresh out of the grinder. This means you get the full benefit of the nutrients, bran, and germ.
- The reason we don’t use pre-ground flour is that, as soon as the grain is ground, oxidation begins depleting the flour of the vitamins found naturally in the grain (Gregg, 2009). In further processing of most flour, grinding is followed by removal of the bran, germ, oils, and even color! Most of the nutrients found in the wheat are contained in the bran and germ of the wheat, so removing these to make white flour reduces the nutrient quantity in the flour by 70% (Gregg, 2009).
- Using the flour in this unprocessed form ensures the perfect fiber balance -- not too much, not too little.
- We use the two-stage process (also known as “soaking”). This involves soaking our dough with a little bit of yogurt for 12-24 hours. The acidity from the yogurt activates the enzyme phytase which begins to break down phytic acid as the dough sits (Fallon & Enig, 2001). Phytic acid, found in the bran of whole grains, inhibits the absorption of iron, zinc, calcium, and manganese as well as trace minerals (Hurrell, 2003). When phytic acid is broken down, our bodies can benefit from the many nutrients found in the freshly ground whole wheat flour. In short, soaking increases the amount of vitamins in the grain and makes them more readily available to the body (Fallon & Enig, 2001).
- Also through the soaking process, the complex gluten protein starts to break down into less complex components that are easier to digest (Fallon & Enig, 2001). While gluten is irritating to many people's digestive systems, many people who are sensitive to gluten eat soaked grains without discomfort. Even for people without gluten sensitivities, eating soaked grains is a good way to maintain good health and ensure maximum nutrient absorption.
- We sweeten our bread with honey instead of refined sugars.
- Using freshly ground flour gives the bread amazing flavor, and the soaking process gives the bread a softer and lighter texture than most whole wheat breads.
Agricultural Research Service. U.S. Department of Agriculture, (n.d.). Basic report: 20072, wheat, hard red winter. Retrieved from website: http://ndb.nal.usda.gov/ndb/foods/show/6414?fg=&man=&lfacet=&count=&max=25&sort=&qlookup=20072&offset=&format=Abridged&new=1&measureby=
Gregg, S. (2009). Introducing whole grain baking. (2nd ed., pp. 47, 74-75). Riverside, CA: Sue Gregg Cookbooks.
Fallon , S., & Enig, M. (2001). Nourishing traditions. (2nd ed., p. 476). Washington, DC: NewTrends Publishing, Inc.
Fallon , S., & Enig, M. (2001). Nourishing traditions. (2nd ed., p. 453). Washington, DC: NewTrends Publishing, Inc.
Hurrell, R. F. (2003). Influence of vegetable protein on trace element and mineral bioavailability. The Journal of Nutrition, 133, 2973S. doi: http://jn.nutrition.org/
This information is not meant to in any way replace or serve as medical advice.
Find grain mills, mixers, and other kitchen tools at www.PleasantHillGrain.com
Purchase whole grains and other natural food products from www.QuailCoveFarms.com