Freshly Baked Just for You
Whole Grain Breads
Whole grain flour and the finest locally sourced ingredients for breads more than just delicious -- they're nutritious!
Whole Grain Breads
Why Whole Grains?
Whole grain bread is made from flour from the whole grain. In our country, the main grains used for making flour for bread are wheat and rye berries. A wheat or rye berry has three parts. The outer 'coat' or bran which gives us fiber, a 'seed' or germ which contains life giving vitamins, and 'food for the seed' or the fuel for us which mainly contains starch.
Most store-bought flour has had all the germ and bran removed during the milling process to make it shelf-stable. However, this leads to a huge loss of flavor, nutrition and fiber! Lots of the flour sold in stores may also be bleached and enriched with added nutrients and substances to increase shelf life. Whole grain flour retains the bran and germ. Depending on the grain variety, the harvest, or growing season some minimal sifting may be done to ensure the highest quality of flour.
All our breads are made with whole grains. Depending on the grain and the end bread we will be making, here in our cottage bakery kitchen we will either use a small stone mill or a high impact mill. The majority of our breads use premium whole grain stone-milled flour grown by local farmers and milled by Chisholm Trail Milling in Enid OK, which retains a very high percentage, if not all of the bran and nutrients.
What other kind of wheat or grains do we use in our sourdough, yeast or quick breads? Grains 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. We also use other grains such as barley, buckwheat or rye, or even beans to bring out the best flavor and nutrition. These and ancient grains or grains not available locally are sourced as the whole grain and milled right in our cottage bakery kitchen.
New to Whole Grain?
At Joy’s Bread we believe the best bread starts with both premium ingredients and the freshest ingredients. That’s why we use grains developed here in Oklahoma for the growing conditions and for the optimum nutrition. These are sourced from local farmers and either come to us a whole grains or milled by a local stone-milling company. Unlike store-bought flour, which has had the bran and germ extracted so it can sit on shelves for months, our flour is made from whole grains and milled locally or in our very own kitchen. This ensured the maximum flavor, nutrition, and freshness – from soil to the table.
Why Whole Grain Flour Matters
1. Better flavor: Freshly milled flour retains the natural oils and rich flavors of the whole grains, resulting in bread that’s more complex, hearty and delicious.
2. Higher nutrition: Store bought flour loses essential nutrients during processing and storage. By using fresh whole grains, we preserve the vitamins, minerals, and fiber that make bread more nourishing.
3. No preservatives: Our fresh milled flour is 100% natural – no additives or preservatives – just pure, wholesome grains.
Ready to try whole grain bread?
Start with our signature starter loaf – Joy’s Classic Sourdough - a simple hearty sourdough made with whole grain stone milled flour. It’s the perfect instruction to the world of real, fresh bread.