Whole Grain Hearth Experience

My goal is to provide my family and friends with the healthiest most digestible bread possible. To reach this goal I’m committed to only using natural sourdough yeast in my breads, as well using freshly milled organic grains. Please let me know by email if your interested in any of this week’s offerings. Supplies are limited so its first come first serve don’t miss out.


Why We Mill Our Whole Grains Fresh

We mill our own flour because we want to maximize the nutritional value of the complete grain, including the bran (the outer layer) which contains the largest amount of insoluble fiber, magnesium, riboflavin, thiamine, niacin, iron, and zinc; and the germ (or seed) which is an excellent source of vitamins B1, B2, B3, E, magnesium, iron, zinc, phosphorous, and polyunsaturated fatty acids.


In a kernel of wheat the endosperm (middle layer) contains mostly protein and carbohydrates along with small amounts of B vitamins, iron and soluble fiber. This information is important because with the advent of industrial milling in the late 1800s, we began filtering out the bran and germ and used only the remaining endosperm, resulting in what we know as all-purpose white flour. The advantage for producers of this stripped down, lifeless version of flour was it has a shelf life of several months. The downside was we lost the important insoluble fiber and minerals, a combination essential for proper digestion and nourishment. Studies show that within 72 hours of grinding or milling grains to create flour, 90% percent of the nutrients have been destroyed. What is left are “empty calories,” mostly starch. The consumption of refined flour is one reason gluten sensitivity has become such an epidemic.