Our Best Whole Grain Health Bread Ever.

The whole grain health has a brand new look. 

RETOOLING ONE OF OUR MOST POPULAR BREADS

Our Certified Organic Whole Grain Health is one of our most popular breads. Whole Grain Health, Peasant, and Whole Wheat Sourdough always compete for the top spot.

So we don't change these core recipes unless we feel that we make great improvements.

Over the winter we decided that our Whole Grain Health, however delicious, could be improved. And after a lot of R&D, experimentation, taste tasting official and unofficial, we recently rolled out the results of this project, updating the recipe to this tried-and-true loaf to reflect our continued growth as a bakery and continued effort to put out the best possible breads. 

Below is a summary of what you can expect from the freshly updated Whole Grain Health!

Every batch is "turned" by hand. 

THE GOAL: DELICIOUS BREAD THAT LASTS

We judge the taste and texture of our breads not just when they come out of the oven, but also over the days that follow. We want you to enjoy our breads for days after purchase. 

One way that we felt we could improve our Whole Grain Health was to ensure that it retained great flavor and texture for days after delivery. 

Commercial bakeries would achieve this by adding lots of oil and emulsifiers (not healthy) and wheat gluten (tough to digest) to keep the bread soft, and lots of mold inhibitor (awful tasting and bad for you) to prevent mold from growing.

We don't use those ingredients, so we rely on being great artisan bakers.

To keep the bread soft, we get as much moisture (water) into the recipe as possible, and build strength in the dough with lots of fermentation. Sourdough is also a natural mold inhibitor, so breads with lots of sourdough will naturally fight off mold growth.

Our new recipe incorporates more water, more sourdough starter, and a longer overall fermentation process than ever before. All these changes lead to great flavor and texture for days.

A bulkier seed mix atop the bread gives a crunchy bite. 

FLAX SEED MAGIC

We also updated our procedure for incorporating more seeds into the loaf. First a little background: We always soak our seed blends overnight in water before incorporating into the dough. This makes the seeds easier to chew and digest.

But we found that by incorporating more flax seeds into our seed blend, and soaking in substantially more water, we were able to use the seeds to get a lot more flavor and moisture into our loaf. Flax seeds have incredible health benefits and are able to absorb a large amount of water. 

You will notice a bit more seed blend in the new loaf, this at once adds great flavor and nutrition, and helps the bread keep fresh, as the seeds give water back to the loaf. 

Finally, we bulked-up the exterior of the bread to reflect the three-seed blend on the inside. We moved from just sunflower seeds to sunflower seeds, flax, and sesame, creating a more nutty and beautifully textured bite. In addition, this seed mix sticks to the dough much better, so there is more flavor and nutrition on the bread.

The bread continues its long fermentation in the pans. 

SAME INGREDIENTS, BETTER EVERYTHING ELSE

Though the ingredients in the bread haven’t changed, we trust that you will notice great improvements to the bread from these updates. Taste the bread for days after delivery, it retains incredible flavor and moisture, all from the use of good baking technique and without the use of any bad ingredients.

In sum, the bread has a moister crumb, chewier texture, better flavor, and will stay fresh longer! Not bad, right?

The updated seed mix creates better hydration, texture, and flavor.