The Whole Grain Truth

The Bread House utilizes grain from a third generation family farm that contains the most productive soil in Montana. Located at 5,000 feet above sea level, it is also the highest elevation grain is grown in North America. The low rainfall, high elevation and cool nights result in some of the highest quality grains in the world. The Bread House ships in this superior wheat in order to provide our customers with the very best from the West.

Truth be known, wheat grain kernels contain all of the vital nutrients, locked up in the protective jacket of the bran. As long as this outer layer remains unbroken wheat can be safely stored for years.

In commercial milling, the bran is the first part of the kernel to be removed.

The next layer removed by commercial milling is the middling, or coarse particles of the endosperm, and after it is removed it is sold to farmers for livestock feed. Lastly, the most nutritious part of the wheat kernel, the wheat germ, is removed. The wheat germ and the wheat germ oil are the life of the kernel and contain 90 percent of the nutritional value of the wheat kernel. And yet all of the wheat germ must, of necessity, be removed from commercial flours, including so-called whole wheat flour.

Wheat germ oil has almost no shelf life and becomes rancid within a week at room temperature. Rancid oil is a carcinogen, and government health regulations require the removal of the wheat germ oil from all commercial flours.