Freshly Milled Flour

Here at The Bread House, we mill our own Montana hard red wheat and soft white wheat every morning just in time to do our baking for the day. We use every grain milled into flour that day – no flour sitting around on a shelf until we decide to bake with it.

Did you know?

• Flour not used within 72 hours of milling loses 90% of all nutrients
• Bread baked with freshly milled flour provides:
• Daily supplement of vitamin E
• B-complex vitamins
• Fiber to sweep the colon clean
• Complex carbohydrates, a natural appetite suppressant