A few years ago I acquired a grain mill. The more I read about whole grains and how they are made into flour, the more I was convinced that I wanted to use all of the wheat and not just the parts that wouldn’t spoil. Now when I bake I mill the wheat just before mixing the dough, keeping everything fresh and ensuring that all the nutrition of the wheat ends up in your bread. The flavor of bread with freshly-milled flour is noticeably different than flour that’s been sitting on a shelf.
Finding ways to include more whole grains in meals can be challenging but this bread makes it easy. If you’ve tried whole grain bread but think it tastes like cardboard you will be more than pleasantly surprised by this naturally leavened loaf. Made with a combination of half bread flour and half freshly-milled whole wheat, it’s a great way to pack in some extra nutrients! Plus, the nutty flavor and tender inside (‘crumb’, in baker speak) will win you over on taste.
I will be baking on Thursday and Friday this coming week, July 13th and 14th. Pickup is either at my home (both days) or at the college (Thursday).
50/50 sourdough is $8 this week for a 1.5lb loaf. Please order by Monday evening, July 10th.You can order on the website here, or email me with any questions or special requests. Payment is by cash, check, or cashapp.