The Whole Grain
Gospel

From berry to loaf

Follow the grain to bread.

A loaf begins long before it goes into the oven. Here’s the path I explore: whole grain, fresh flour, dough, and bread.

A bowl filled with whole wheat grains in different colors
Whole grains before milling.
Fresh-milled bread dough stretched above a mixing bowl
Checking how the dough stretches.

01 · The grain

Meet the varieties

My baking uses heritage and ancient grains such as Turkey Red, Red Fife, spelt, einkorn, and khorasan. Each grain has its own history and baking qualities.

02 · The mill

Grain becomes flour

A wheat berry contains bran, germ, and endosperm. Milling the whole berry at home turns it into fresh flour for baking.

03 · The dough

Mix, knead, and rise

Flour, water, yeast or starter, and the other ingredients come together. Resting and fermentation give the dough time to develop.

04 · The loaf

Shape, proof, and bake

After shaping, the dough proofs before it goes into the oven. The final loaf is the result of each step from berry to bread.

See my sandwich bread recipeLearn with me in class