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"Fresh-Ground!"
Ever since the original
Great Harvest opened in 1976, our breads have been
made with freshly-ground 100% whole-grain flour. Why?
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It tastes better!
Just as a cup of coffee tastes its fullest and best when its
coffee beans are freshly
ground, our bread tastes exceptionally fresh because we grind
our own wheat kernels every day. Our freshly ground
whole wheat flour is never more than 48 hours old.
It makes
generous-sized loaves
with lasting freshness
Other bakeries use dough conditioners or chemicals to boost loaf
volume, making it airy. We just use fresh wheat, carefully
and stringently selected from the arid high plains of America's
best wheat-growing regions. That's it. Freshly
ground whole wheat - plus our proprietary recipes and baking
process - enables most Great Harvest Breads to remain fresh 7-10
days - without using any preservatives.
It's better for you.
Simply adding fresh ground whole wheat to your diets is an easy
and delicious way to load up on the critical fiber, vitamin E,
vitamin B, zinc and potassium your body needs. But
there's more....when a kernel of wheat is milled, all parts of
the flour start to oxidize as they're exposed to air - the germ
(which is nutrient-rich and contains free fatty acids) is
particularly vulnerable to this oxidation. Most
of us don't know when the flour in a store-bought loaf was
ground, but at Great Harvest you can trust that the flour is the freshest
it can be, with vital nutrients at their best. ..
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We use the whole grain.
Whole wheat kernels are poured
into one end of our mill and come out the other end at 100% whole wheat flour.
There is absolutely no separation of flour components - nothing added or
taken out - just pure fresh flour from the whole grain.
Click here for a
printable flyer about Whole Grains.
Why stone milling is “WAY COOL”…….
The choice we modern millers face:
whether to use an old-fashioned stone mill, or a modern steel mill.
Modern steel blade mills are designed to process the grain more quickly, but
in the process, the blades heat up. This heat transfers to the
wheat during this fragile state, which is damaging to its nutritional value.
Old-fashioned “stone” milling is a slower and, therefore, cooler process, thus
preserving more nutritional value - yeah!
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