Recently, while filing away old writing and compiling everything into a portfolio, I realized that I had never written about bread baking here. I still cannot believe that in almost three years, what we do so automatically that it’s like brushing teeth, never made it into a blog post. So indulge me while I run a few by you on bread baking. But before the bread, comes the flour.
Did you know that of the 44 known essential nutrients for our bodies, only 4 are not found in wheat–vitamins A, B12, C, and the mineral iodine. However, since the commercial milling of wheat, with the removal of bran and germ, our flour is missing up to 80% of its nutrients. Furthermore, once milled, even whole wheat flour loses up to 45% of its nutrients through oxidation in the first 24 hours and 90% within the first 3 days.
So if a homemaker is going to go to the trouble to bake her own bread, why start with flour missing 90% of its nutrients? This doesn’t have to be an issue if one mills her flour at home. Therefore, I’d like to begin this series with a grain mill comparison.
However, I am going to redirect you to a post I wrote on this very topic for NaturalHealthEzine a little over a year ago.
So if you are in the market for a grain mill, go here and continue reading.