Faith · Fresh-milled grain · Bread

A return to bread.
A journey back to the whole grain.

I’m Melissa. After a decade away from grains, fresh-milled heritage and ancient grains brought me back to the kitchen—and opened up a bigger story about flour, bread, and faith.

Come to bread class Read my story
Melissa holding a homemade loaf beside jars of grain
“I am the bread of life.” John 6:35

Why this matters to me

Bread was never the whole story.

“Bread was never the problem. We took the whole out of the grain.”

For about ten years, I lived grain-free. When I returned to bread through freshly milled ancient and heritage grains, I wanted to understand what I was doing—not just follow a recipe.

I started learning about the grain itself, what milling changes, how different wheat varieties behave, and the hands-on work of making a loaf. Along the way, I kept coming back to what bread means in Scripture and to Jesus’ words: “I am the bread of life.”

The Whole Grain Gospel is where I share that learning: from wheat berry to flour to bread, with faith at the center and room for honest questions.

From berry to loaf

Let’s look at what’s in the bread.

A loaf begins long before it goes into the oven. Learning each step makes the process easier to understand—and a lot more interesting.

01 / THE GRAIN

Meet the wheat

Explore grains such as Turkey Red, Red Fife, spelt, einkorn, and khorasan—and learn how their histories and baking qualities differ.

02 / THE MILL

Grind it fresh

See how whole wheat berries become flour at home, what the parts of a grain kernel are, and what to consider when choosing a mill.

03 / THE LOAF

Make it bread

Follow the bread-making steps—from mixing and kneading to fermentation, shaping, proofing, and baking—and taste the result.
Make my sandwich bread recipe

“I am the bread of life. Whoever comes to me will never go hungry.”

John 6:35

Learn it in the kitchen

Come make bread with me.

Join me for an introduction to fresh-milled grains and bread. We’ll look at the journey from grain to flour, learn what different grains bring to a loaf, and get hands-on with bread making.

  • See and handle a variety of grains and freshly milled flour
  • Learn about mills, dough, gluten development, and fermentation
  • Make bread together, taste samples, and take home a loaf

Let’s keep the conversation going

Ask me about the whole-grain gospel.

Curious about fresh-milled flour, a grain, a recipe, or a future class? I’d love to hear what you’re wondering about.

Email Melissa