Did you know that wheat has been cultivated as food for at least 11,000 years?
All of the grains that we use are certified organic, which means that the farmers have gone through the USDA's arduous process to call something organic. The consumer benefits from organic production by having a product that is free of chemical pesticides. But being organic is much more than this. It is also enriching the soil, the local ecosystem, and promoting biodiversity (think, "The Circle of Life"), hence responsibly-farmed.
Our friends at Janie's Farm have this to say:
"We restore the soil to its life-giving role as a healthy organism through crop rotation and cover cropping. These practices add nutrients to the soil, sequester carbon, increase water absorption, prevent soil erosion, and can suppress weeds, insect pests, and soil-borne plant diseases. " Janie's Farm
You will see in the descriptions below words like, "heirloom," "ancient," and "heritage." If you're a bit confused by these terms, know this: We have carefully selected grains that provide the best flavor for the breads and goodies that we make and through testing and comparison, favor tends to fall on those varieties that are not typically 'mass-produced.' If you want to know the differences, albeit subtle at times, Bread Magazine has a great article that you can read here. It is also important to note that older varieties of wheat, especially when prepared via natural leavening, produce a product that is often easier to digest, including for those with gluten sensitivities. This is not an official medical claim for our breads, just something to keep in mind.
The terms "hard," "soft," "white," and "red" refer to the qualities of the wheat. "Spring" and "Winter" indicates when the wheat was grown and harvested (Spring is planted in the spring and harvested in the fall, where Winter is planted late fall, and harvested the next fall). The combination of these different characteristics is usually a good indication of how best to use the variety.
Bolted simply means sifted. Sifting allows for what would otherwise be a generally dense loaf to achieve lift. Where this differs from the 'white' flour in the stores is that our bolted flours are from the whole grain and do not have supplemental additives. It's still whole grain--just less of the hard outer shell. The wheat varities we use where "bolted flour" is indicated are Glenn (a high protein bread flour) and Warthog (a slightly lower protein AP-style flour), both of which are heritage grains.
Turkey Red is another reliable wheat present across our menu and is a heritage grain that originally hails from Turkey. Seen across Europe, Turkey Red made it's way to the United States in the late 19th century via Kansas with the help of a Russian immigrant.
Red Fife, another heritage grain hailing from Europe made it's way to North America (Canada then the United States) in the middle-19th century on the back of David Fife, a Canadian farmer. Prized for it's red color, disease-resistance, and flavor (which is spice/cinnamon-forward), this became a quick favorite.
This is a soft white wheat that produces a 'whiter,' softer, and naturally sweeter flour that is used across much of the pastry menu.
This variety of Rye is grown in Eagle Springs, NC and is sourced from Carolina Ground. Unlike most 'green' ryes that are grassy, this one is a darker brown/grey and has an earthy, spicy, and malted quality that works really nicely with chocolate-especially in our Chocolate-Rye Loaf.
Durum is an ancient grain, and is among the oldest wheat varieties cultivated. In a coarse grind, Durum is known as Semolina. This wheat is favored for it's 'chew' and ability to develop structure and is often the chosen wheat for pasta and pizza.
Spelt is an ancient grain, and is one of the oldest wheat varieties cultivated. Also known as farro grande, this variety shares the 'farro' name with other ancient wheats like emmer and einkorn. This variety is added throughout the menu when it's nutty and buttery taste can enhance a bread's flavor-especially in our Seeded Loaf.
Not a wheat, but still a grain, corn is also a historically important grain across many cultures. This variety had a historic presence in Native American cultivations around Appalachia and has become a favorite among southern chefs. It is red on the outside and white on the inside and was apparently named because of it's resemblance to a butcher's apron. When ground it creates a sweet, 'corny' addition to breads. It also makes one heck of good bowl of grits.
Barley is wheat's cousin-still a grass, just not a wheat. Malted Barley, just like that found in the beer making process, adds an element of interest to breads, but also helps keep the wild yeast happy in less-than-favorable environments. Did you know that cinnamon and wild yeast are mortal enemies? Malted grains are soaked, sprouted, and kilned/dried. Beyond a change in flavor, the process is also said to open up easier access to the grain's nutrients.
Also not a wheat, but still a cereal grass (or grain), oats can be used in many ways to both enhance the nutritional value of breads, but also textural interest. We roll our own oats without heat, so like wheat, this means that the full nutritional value of the oat groat is still available. Commercially-prepared oats are heated before rolling or cutting. The added heat depletes the nutritional value and creates the beginning of the discussion of 'processed' foods. We'll save that for another day.
Copyright © 2024 Millberry Bread Co. - All Rights Reserved.
Powered by GoDaddy
How about sharing an email with us so we can keep you informed? Be sure to follow us on social too.