Welcome to Catherine's Home Milled Bread
I'm passionate about eating as close to nature as possible. I've been making this bread for my family and friends for years, but have always wanted to share it with the community. I'm going to try making available on a trial basis to gauge the response and see if it's feasible to offer it ongoing.
I will be offering two pickup locations for your convenience beginning Tuesday October 21. Please note ORDERS MUST BE RECEIVED by FRIDAYS AT 8PM, for Tuesday pickups.
QUICK FACTS
...about home milled flour/bread
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All the wheat nutrients are baked into the bread immediately after cracking open the wheat berry
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The bread is surprisingly soft, moist and delicious without any additional additives or sweeteners because of the natural oils that are still present in the flour
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Many people with gluten sensitivities have discovered they CAN tolerate home milled flour because it is the denaturing of the gluten during processing that makes it difficult to digest
QUICK FACTS
...about store bought flour/bread
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Many of the nutrients are gone (oxidized) within 48 hours of grinding wheat into flour
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Store bought bread and flour is nutrient depleted because the flour has been sitting on shelves for months before use
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Even whole wheat flour must be processed to remove the natural oils in order to make it shelf stable. (This is why wheat bread is traditionally thought to be heavy, dry, dense or even bitter (without additives and extra sweeteners to mask the taste and texture)
