Long before the USDA started advising all of us to "eat half our grains whole", we began hearing about the benefits of homemade whole wheat bread, especially bread made from freshly ground grain. Convinced, we bought a grain mill and have been baking most of our own (and a few friends') bread ever since.
The flavor of this bread is nutty and complex, and of course it fills the house with a heavenly aroma. All whole wheat bread is high in fiber, but the freshly ground flour also retains more of the wheat's orginal nutrition. With all the holiday baking I hadn't made any of our basic bread in weeks. This is our first loaf in awhile and it is calling my name!
If you'd like to read more about white versus wheat and the value of freshly milled flours, check out the informative articles at Breadbeckers.com.
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