Our Honey Whole Wheat

Our bread is hearty. It never pretends to be the light fluffy kind you can get in the store. While this may not be for everyone, we believe that hearty bread has its benefits. Take sandwiches for example. Sure, you can use fluff bread, but then your bread is just a carrier of ingredients that will fill you up: the meat and cheese, mayo and mustard. Besides being recommended by those "food triangle experts" that your diet should be based on healthy whole grains, wouldn't you rather carry your delicious meats and cheeses on a bread that makes them shine? And, if you are filling your body with healthy, hearty bread, you won't need nearly as much meat and cheese, or the chips on the side, to fill you up!

We only use fresh ground whole wheat from white and red wheat berries. This age old process is so crucial to preserving the nutrients we didn't feel right providing anything less. Take a more recognized food: the apple. What happens to an apple after you cut it open? Have you seen how it turns brown and dries out? Well, wheat does the same thing. We grind our wheat immediately before use giving it the best chance to preserve its nutrients for your kids after school snack. This means no frozen doughs, no month old flour. Can you believe some stores freeze their bread while it waits to be stocked on the shelf? We are sure you will be able to taste the difference using fresh ground whole wheat berries makes.

And while we are on the topic of nutrients, here is something else to consider. Whole grain wheat. Whole grains contain the bran, the germ, and the endosperm. The flour you get from the store only contains endosperm. The antioxidants, healthy fats, and vitamins B and E contained in those other two parts are just plain missing! So...you can buy "enriched flour" where they put those nutrients back in, but something seems unnatural about that to us. We try to stay as close to the earth as possible. No preservatives. No crazy ingredients. Simply 100% home made. The secret to our bread is no secrets.