Why The Bread?

Freshly milled whole wheat flour contains the bran, germ, and endosperm—the entire grain—bringing its natural fiber, oils, vitamins, minerals, flavor, and texture to the table. For many people, discovering freshly milled bread changes their lives. Instead of seeing bread as something to avoid or eat sparingly, it becomes a nourishing and restorative feature in families' homes. The freshly milled hype is real...people experience better digestion, more stable energy and improvements in overall health; even many people who have non-celiac gluten sensitivity (NCGS) feel amazing when eating freshly milled whole wheat products. Learn more about the reason flour must be used shortly after milling by looking at the slides below.​​​

It is important to mention that the general public is correct in thinking they should avoid store-bought wheat products. The main reason why is that both whole wheat shelf-flour and ultra-refined flour are fundamentally damaged due to significant portions of the original grain being removed and synthetic vitamins being added back in through enrichment. Most people, whether they realize it or not, experience an inflammatory response to conventional, store-bought wheat.

If you're curious about how to switch to freshly milled whole wheat products and you're interested in getting a mill, choosing wheat berries, or learning how to bake with freshly milled flour, I'd love to help you get started.