Bread, Glorious Bread!

Ya’ll.  I’m writing this post and looking at the pictures, and it’s making me want to get up and go to the freezer right now where my  last piece of Cinnamon Raisin bread is waiting for me.  I want to toast it up and slather it with butter because it is YUMMY!

So, I didn’t seal the bread well enough and some of my cinnamon and sugar melted out onto the pan, whoops!  The surprising thing to me was how lightly sweetened this loaf is.  It’s got 3 tablespoons of sugar total- not bad for a sweet bread.

But I’m getting ahead of myself.  So in my quest to have the most nutritious food, I started looking into grains, in particular whole wheat.  I have mostly been eating the whole version of these for the last year.  I might have cooked wheat berries or occasionally steel cut oats, but not regular bread made out of flour.  The thinking behind this is that the more processed something is, the higher the insulin rush in your body, which can lead to excess fat storage.

But I’ve been wondering if there are perhaps shades of nutritious whole grain flours, as an occasional slice of bread is a glorious thing.   I began wondering if I could freshly mill my own flour from quality wheat and then feel good knowing that it hasn’t been stripped and bleached.  I’ve come to think of modern white flour as “dead” flour, which isn’t far from the truth, since it is stripped of the fiber and bran and then bleached so it will remain shelf stable.

Freshly milled whole grain flour made with a lovely sourdough starter- there’s nothing dead about this bread.

Looking into milling my own flour lead me to The Homestead Heritage.   They call themselves an intentional Christian community dedicated to sustainability.  They have one of the only working stone ground mills left in the United States.  The other weekend, I went to visit.  Watching the millstone grind the wheat, feeling the vibrations in the floorboards, and hearing the miller talk about the nuances in the smell of the wheat, was truly an enriching experience.  Come to find out, the saying “keep your nose to the grindstone” comes from a milling background- who knew?!


I signed up to take the sourdough bread class, which was an all day affair starting at 8:30 and ending around 5:30.  We had a tour of the bakery, hands on experience with several recipes, and even got to take home our very  own starter from theirs.

I wish I could bottle the smell and share it with you!
Here are the pitas going into the 500 degree oven! High heat for a few minutes only, and they puffed up beautifully.
They have the perfect top to stuff goodies into the pocket!

I learned so much from the day!  I haven’t made a loaf here at home, as we sliced and froze the glorious loaves and stashed them in the freezer so as not to eat them all in one weekend.  Ha!  I left with a cookbook of recipes and a determination to eat only the best.

I hope to go back soon and re-visit the mill with my family and walk the campus with more leisure.  It was such a beautiful place and the people were very kind and welcoming.  They also have a cheese class and I suspect that this might be next on my list.

I ended the day with a sack full of flours from the mill and a car filled with the heavenly scent of homemade bread.  One of the best parts?  We made a pizza, so I didn’t even have to cook dinner!


5 thoughts on “Bread, Glorious Bread!

  1. “The things you are passionate about are not random, they are your calling.” – Fabienne Fredickson
    I love quotes, and of course, you!!! And bread!

  2. Your wonderful bread adventure reminds me off Saturday morning helping my mom bake 25 loaves of bread for the week….🍞🍞🍞 and my reward for helping was a 3 inch slice of fresh hot bread with butter 😃. A side note, you look fantastic in the pictures!! Love, dad.

    1. 25 loaves is a LOT! I’m assuming that they would all get eaten up in the week with sandwiches and dinners for 12. Whew, that sounds like a lot of work every week. I wonder how long she did that?

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