At Great Harvest Warrenton, we understand the magic of whole grains. That's why we're here!
We are Your Whole Grain Headquarters
When we bake our whole grain breads, we always use the entire kernel of wheat. Why? Because the bran and germ are packed with fiber, protein and E- and B-complex vitamins. But the bran and germ are routinely removed to make the soft and fluffy refined grain bread that dominates supermarket aisles. When the grain is refined, the healthiest part of the wheat is stripped away. This is why these products are "enriched." Although "enrichment" will add some nutrients back to the flour, it cannot replace everything that has been stripped away; approximately 17 key nutrients, fiber and antioxidants will still be lost. Worse, some studies suggest that nutrients added through "enrichment" do not offer the same health benefits as those same nutrients that naturally occurr in whole grains.
This isn't just a concern with white breads. In fact, many supermarket breads labeled as "whole grain" or "multigrain" are also made with refined flour; some "whole grain" breads don't use whole grains as their main ingredient, and some "multigrain" breads may not have any whole grain content at all.
But, not our bread. Our whole grain bread is truly whole grain. We use it all. We use the bran, with its rich store of fiber, protein and B-complex vitamins. We use the germ, which is packed with E- and B-complex vitamins, as well as many trace minerals. And, we use the endosperm — the largest part of the kernel — which contains more protein and B-complex vitamins, as well as iron.
We use the whole kernel of wheat, because that's simply the best way to make bread.
We Always Bake with Our Whole Grain Breads with Freshly Ground Flour
Nutrients start to deteriorate as soon as the wheat is milled, which is why we use our whole grain flour within 24 hours of milling it in our store. We bake our handcrafted breads every day, to ensure you are enjoying the freshest and healthiest bread possible.
But, baking with freshly ground wheat does more than preserve nutrients. It also gives our bread its exceptionally fresh taste and remarkably generous size. Other bakeries rely on dough conditioners or chemicals to boost loaf volume. We don't need any of that stuff. We just use freshly ground whole wheat. That's it.
Why Bother with Whole Grains?
Whole grains offer more. Whole grains are nutrient-dense and offer you a natural source of fiber, vitamins, minerals, antioxidants and phytonutrients.
Whole grains reduce the risk of chronic disease. Whole grains promote digestive health and have been linked to a reduce risk of chronic disease, including some big-name killers, such as coronary heart disease, obesity, stroke and some cancers. The risk of developing type 2 diabetes, high blood presure and gum disease also plummet with increased whole grain intake.
Whole grains keep you fit. Whole grains are linked to slimmer waistlines and the long-term maintenance of a healthy body weight. Whole grains also keep you feeling fuller longer and for fewer calories, as a result of their high fiber content.