Monthly Archives: July 2019

Factory processed flours are not what nature intended for us to eat - only freshly milled flour can meet our biological needs.

Wheat grains (and other grains like them) store well because of the protective outer jacket that seals in freshness, and seals out the bacteria and oxygen. We know this outer layer as BRAN. Bran makes up about 15% of the entire wheat grain, and is rich in protein, vitamins and fibre. As long as this protective layer of bran remains in tact, the grain can be stores for years without deterioration.

Inside the bran "shell" is the endosperm - making up about 85% of the whole grain, it's a soft white substance that contains the energy source for the grain when it is sprouting, rich in carbohydrates and gluten. Gluten holds the bread together when it r

Baking at home is one of those special activities. What to bake, how to combine the ingredients, the delicious smells from the oven and who will be the lucky ones to eat the results - these are all part of why we love it.

Of course there are many decisions to make on how we bake. One of the most important is the ingredients you use. Definitely more pleasure and nutrition is derived from using whole ingredients, yielding the best flavours too, and for baking there can be no higher priority than the quality of the flour and rolled grains.

Many folk are familiar with stone ground flours available from health food stores, and that these flours are better quality than highly processed flours from the large factories (that sieve away much of the goodness so the flour doesn't spoil), but few are aware that even the “better” ground flo