Wheat berries contain an impressive 40 of the 44 essential nutrients required for the human body to function optimally.

Today, the industry mills wheat berries into flour using machines that remove the Bran and Germ—the two parts that contain the most essential nutrients in the wheat berry. What remains is the endosperm, which is what all-purpose flour is made of solely.

To prolong shelf life of the flour and boost mass production, they sacrificed flour's natural nutrition, turning modern bread into empty calories without ancient grains' wholesome benefits. If the bran and germ remained in the flour it would become rancid in 1-2 weeks due to the healthy fats.

At Give Us This Day bakery we use the whole wheat berry to make freshly stone milled organic whole wheat flour for our Walk with Me sourdough loaves; this has just four ingredients: whole wheat Einkorn flour, water, honey, and sea salt. With no preservatives the bread can be left on the counter top or consumed in no later than 5-10 days. The bread can also be sliced and placed in the freezer. If refrigerated the bread tends to become hard and dry out.

*Freshly stone milled grain into flour matters because essentially all the nutrients disappear within 3–7 days as air and light oxidize the freshly milled flour.