Living Harvest Bakery
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Chia Chia Chia


Living Harvest Bakery

Three Questions
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Chia Chia Chia



Begin at the beginning...
    The wheat is the beginning for our extra-ordinary bread.  We use a golden spring wheat from the wide-open plains of Colorado.  This grain is grown without chemicals and is higher in protein than most wheat.  Because of the higher protein content of our flour we do not need any artificial dough conditioners.  Just pure and natural ingredients.
     We grind our wheat into flour - fresh, just moments before we add the pure water, yeast, salt, a touch of pure Sunflower oil and a little raw unrefined sugar.  That’s it!  A little mixing, then forming by hand, rising and baking and you have a building block for healthy living.  It’s pure, it’s simple, and it tastes great.  It’s an experience!

Why are we called Living Harvest?
     The name is no accident.  First of all it is necessary to understand something about wheat flour.  As soon as a grain of wheat is cracked open, as in the milling process, oxygen is allowed to reach the wheat germ, which causes oxidization.  As this natural process continues vitamins and minerals begin to leach away, and the natural oils in the wheat begin to go rancid.  After about 72 hours the whole grain flour begins to take on a rather dark flavor and is losing much of its nutrition.
     Most of society addresses this problem by stripping away the wheat germ and the bran.  This unnatural process yields a flour that will last a long time without spoiling. 
     The flour’s ability to be stored, however, is at the expense of removing about twenty vitamins, minerals, and proteins.  The germ is one of the richest sources of vitamin E, which is necessary for the absorption of vitamin A and for general vitality.  Experiments show that a lack of vitamin E can lead to heart disease.  Wheat germ also contains vitamin B and high quality proteins that are readily used in the body for vital processes. 
     The flour from which white bread is made is depleted far more than the average consumer realizes.  Even the so-called “vitamin enriched bread” is misleading.  Four vitamins are returned to the flour in exchange for the twenty that were removed.  And a large amount of important minerals are lost in the production of white flour.  This is an average list of minerals and vitamins that are lost in the milling of white flour.  Minerals:  Manganese - 98%, Iron - 80%, magnesium - 75%, phosphorus -70%, copper - 65%, calcium - 50%, potassium - 50%.  Vitamins:  Thiamine - 80%, Niacin - 75%, riboflavin - 65%, pantothenic acid - 50%, pyridoxine - 50%. (Study done by the University of California College of Agriculture in June of 1943.)
     Another important factor, that so many are hearing about now days, is that the milling of white flour renders the flour down into a simple carbohydrate.  One piece of white bread converts to sugar in the blood as fast as eating two marshmallows.  This is why white flour products are so fattening.  The sugar can quickly turn to fat.  Whole grain bread products are complex carbohydrates.   This means that the fiber, natural E oil, and proteins stabilize the sugar, and nourishes the body, giving it a stable energy for life.
     Instead of fighting with nature we have chosen to mill our flour just minutes before putting it into our delicious bread products.  The flour retains almost all of its healthful nutrition  - Thus the name Living Harvest.
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