Freshly Baked Just for You
Whole Grain Breads
Fresh, stone-milled or cottage-milled flour makes bread more than just delicious -- it's nutritious!
WHY FRESH MILLED?
Nutrition, Flavor, Minimal Processing
Fresh milled flour is the entire grain, making it full of flavor and nutrition. Each wheat berry has a 'coat' or bran that gives us fiber, a 'seed' or germ that contains life giving vitamins, and 'food for the seed' or the fuel for us.
Store bought flour, once milled has had all the germ and bran removed to make it shelf stable. However, there is a huge loss of flavor and nutrition! Lots of the flour sold in stores may be bleached, enriched with added vitamins or have added substances to increase shelf life.
All our breads are made with whole grain milled flour that retains all of the nutrition and at least 90% of the bran. Currently we have sourced premium whole grain stone-milled flour grown by local farmers and milled by Chisholm Trail Milling in Enid, OK.
We also use other grains such as barley, buckwheat or rye, individually or in blends to bring out the best in the grains. Ancient grains or grains not available locally are sourced as the whole grain and milled right in our cottage bakery kitchen.
A New Favorite!
Cranberry Orange Sourdough Biscotti, yummy!
Imagine crispy, crunchy biscotti with bits of chewy cranberry and a hint of orange. A healthy nutritious treat with whole grain flour and a drizzle of Belgium chocolate.
Grain Variety Means Nutrition and Flavor
What kind of wheat or grains do we use in our sourdough breads? Wheats used individually or in combination are Kamut, Rye, White Wheat, Red Wheat, Durham, or Einkorn. Or locally grown and stone milled Big Country, Sonora, Gallagher, Wrens Abruzzi Rye, or Butler's Gold.
The grains used in our breads are non-GMO, organic when available.