An Honest Loaf: Fresh, Stone Ground Bread

The healthiest and best-tasting bread is the bread you bake yourself—if you use freshly ground wheat, that is.

A 1958 article in Let’s Live Magazine by Dr. Lee offers this advice: “The only wholesome bread is that made from wheat that has been ground into flour by a stone type mill within a few hours of its conversion to bread.” Why? Because, as Dr. Lee notes, “whole wheat flour is as perishable as milk.”

The oils in wheat are chemically delicate, and when they are exposed to air through grinding, they oxidize quickly. Read more about how to get an honest loaf, and try your hand at getting the most nutrition and flavor from this important daily staple.

Samantha Prust

Samantha Prust is Senior Editor and Administrative Assistant for Selene River Press.

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whole food nutrition

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