Country Mini Loaf

What makes this bread special

The first thing you'll notice is the actual physical weight of this bread. This is a direct testament to the nutritional density that is packed into all our baked goods. Our process of grounding whole wheat berries just before baking, preserves the full spectrum of nutrients, flavor, and vitality. Unlike commercial flours that sit on shelves for months, our fresh flour retains the bran, germ, and endosperm bringing it into our standard of life giving nourishment.

Did you know?

Many Americans are misdiagnosed with "Gluten intolerance." Many people are not "gluten intolerant," so much as they are "processed food intolerant." The processed breads and flours that await us at the grocery stores and restaurants are often the real problem while gluten receives the blame.

It's common to hear of "gluten intolerant" individuals going to Europe and having no problem with the bread at all. This is because in a general sense the bread in Europe is a prana rich fresh wholesome bread like ours. 🙂

Our spring edition country loaf is baked from freshly milled einkorn and sorghum millet. Sorghum has some incredible health benefits: The bran of sorghum, rich in tannin, secretes enzymes that have the ability to reduce the absorption of sugar and starch in the body. Sorghum thus regulates the glucose levels and insulin sensitivity in the body. Besides these, high on fibre, thiamine, niacin, riboflavin and folate jowar delays gastric emptying, slows the release and absorption of glucose in the bloodstream and averts blood sugar spikes. The result is a lighter 1.5 pound loaf which is absolutely delicious. According to Ayurveda: 

• Freshly ground wheat is sattvic (wholesome, pure, conducive to mental and spiritual clarity)
• It is particularly nourishing to vata and pitta types
• The fresh grind maximizes the prana in the bread
• It is totally delicious 😉