It’s beyond us why people insist on putting things in bread that sound like they come from a chemistry lab rather than the good old earth. That’s why we stick to simple, natural ingredients that can be easily pronounced and traced back to the very farms they came from. We don’t use any ingredients with genetically modified organisms – a commitment we proudly demonstrate through our association with the Non-GMO Project. We also bake with organic ingredients because we believe organic farming is healthy for the environment, healthy for people and a darn fine place to start when creating wholesome, great tasting bread. All our breads are also vegan and kosher.
Here’s the lowdown on the wholesome, non-GMO ingredients that you’ll find in our breads:
The cultivation of amaranth grain dates back thousands of years. It was a staple of Aztec culture, and referred to as “king seed” and “seed sent by God” by Asians because of its taste and nutritional punch. Today, we know that amaranth offers a higher level of very complete protein (16%) than most other grains, including the amino acid lysine.
Inquire about amaranth at the Whole Grains Council.
Apples are cholesterol-free, have modest calories and are very low in fat and sodium. Plus, they have lots of insoluble fiber to keep things moving along, if you know what we mean. Apples are also a good source of vitamin C, pectin (a cholesterol fighter) and boron, a mineral which may boost alertness and curb calcium loss that could lead to osteoporosis. Further proof that the old adage from doctors of an “apple-a-day” is good advice.
Find more apple info bites in Prevention Magazine’s Nutrition Advisor, p. 284.
This oldie but goodie is highly adaptable and greatly regarded by cultures around the world. The Egyptians buried mummies with necklaces of barley, while Edward I of England standardized the inch as equal to “three barley seeds”. Strange, we know. The fiber in barley is especially healthy, as it is widely believed to lower cholesterol even more effectively than oat fiber.
Get the whole story from the Whole Grains Council.
Random fact – buckwheat is actually a cousin of rhubarb. Its nutrients, nutty flavor and appearance are what create its status as a pseudo-grain. Buckwheat is the only grain known to have high levels of the antioxidant known as rutin, which has been shown by clever scientist types to improve circulation and prevent LDL cholesterol (the bad kind) from plugging up blood vessels.
Don’t miss a beat on buckwheat at the Whole Grains Council.
Corn is sweet for many reasons, a main one being that corn offers the highest level of antioxidants in any grain or vegetable, and almost twice the antioxidants found in apples.
Get an earful on corn from the Whole Grains Council.
Flax is loaded with omega-3s and is one of the richest plant sources of lignans (natural antioxidants). This nutrient dense plant may even decrease the risk of heart disease by lowering cholesterol.
Find out more from the Flax Council of Canada.
This groovy little grain is high in protein and contains all 20 amino acids (the building blocks of protein), including the nine essential ones.
Learn more about hemp from Hemp Oil Canada.
Khorasan wheat is an heirloom grain said to come from an Egyptian tomb. It has higher protein levels than common wheat and more of that versatile antioxidant known as vitamin E.
Why do Indians, Chinese, South Americans, Russians and Himalayans love millet so much? Maybe it’s the mild flavor. Maybe it’s the fancy assortment of colors. Or maybe it’s because millet is a good source of magnesium, folate, niacin, riboflavin, thiamine, vitamin B6, zinc and iron.
Get your fill of millet info in Prevention Magazine’s Nutrition Advisor, p. 322.
Good old oats—a traditional staple that never loses its appeal. Oats are unique because the nutrient-rich bran and germ generally aren’t removed during processing. Plus, scientific studies show that oats, like barley, contain a special kind of fiber called beta-glucan, which is highly effective for lowering cholesterol. Other research notes that oats also have a unique antioxidant that helps keep blood vessels safe from the nasty effects of LDL cholesterol.
Get the goods on oats from the Whole Grains Council.
Most people only enjoy the goodness of pumpkins once a year – either as a delicious pie or hollowed out with a candle stuck inside. But we like them all year round because they’re an excellent source of iron, zinc, magnesium and potassium. As a bonus, most of the fat found in pumpkin seeds is pleasantly unsaturated.
Get more facts on pumpkin from Prevention Magazine’s Nutrition Advisor, p. 419.
Quinoa (pronounced keen-wah) isn’t just fun to yell when practicing karate. It’s packed with all the essential amino acids our bodies use to make proteins, making it an excellent complete protein. Native to the Andes, quinoa was long cultivated by the Inca, who knew a thing or two about good grains. It’s also a close relative to Swiss chard and beets.
Curious about quinoa? Visit the Whole Grains Council.
How this delicious grain ever was viewed as a weed (and it was), we’ll never understand. Today, we love rye because it has an unusually high amount of fiber (for grain, that is). Plus, breads and bagels made with rye tend to produce a lower glycemic index rating than products made from wheat and most other grains.
A nifty fact for those watching their weight: the high fiber content in rye is really filling. So if you’re trying to lose weight, rye could become your new best friend.
Why rye? Visit the Whole Grains Council.
Sesame seeds are not just a tasty, toasty treat used by the women of ancient Babylon to prolong youth and beauty; they’re also a good source of the essential minerals magnesium, iron and zinc. Plus, they have lots of lignans (antioxidant champs), too.
Read about this seed in Prevention Magazine’s Nutrition Advisor, p. 419.
The joy of soy comes from the fact that it’s a complete protein source, containing all the amino acids your body knows and loves. Plus, soy can reduce the level of hazardous LDL cholesterol that can sometimes build up in blood vessels.
The FDA has more soy stats for you.
Spelt is a simple, delightful grain that is higher in protein than your average wheat. Some people who are sensitive to wheat claim spelt doesn’t bother them, but we haven’t found any reliable medical studies to back that up.
Get more facts on spelt at the Whole Grains Council.
These little gems are a great source of cholesterol-lowering phytosterols as well as dietary fiber, protein, vitamins B and E and minerals, including calcium and selenium.
There’s more on sunflower power at the National Sunflower Association.
Triticale (trit-i-kay-lee) is the new kid on the grain block. Basically, it’s a hybrid of durum wheat and rye that’s been grown commercially for only 35 years, making it a baby compared to ancient grains like khorasan wheat.
Discover more on triticale at the Whole Grains Council.
HARD RED SPRING WHEAT
With more protein and gluten than some other varieties of wheat, it’s easy to see why hard wheat is often used for making bread.
Find out more at the Whole Grains Council.
Whole grains are like the Holy Grail of the grain world, except much easier to put on your table than a mythical chalice. They’re great for your diet because they are typically low in fat and are a good source of fiber, which helps boost that full and satisfied feeling. What’s even better is that whole grains are known to reduce the risk of heart disease, stroke, Type-2 diabetes, several forms of cancer and some gastrointestinal problems.