We Freshly Stone Mill Our Grain into Flour
At Give Us This Day LLC, we freshly stone mill (FSM) our organic flour in-house. We proudly focus on using 2 primary organic ancient grains: Einkorn and Khorasan. What makes these grains truly special is that they lack the D chromosome, which is known to cause gluten sensitivity in many people. In contrast, the vast majority of modern grains—over 20 types —contain the D chromosome and have a total of 42 chromosomes such as Spelt.
Einkorn has 14 chromosomes. Khorasan, Durum, & Emmer have 28. All other grains have 42. This simpler chromosome makeup means, right down to the DNA level, these 4 grains are much easier for the body to break down and digest because their gluten is extremely weak compared to modern wheats’ gluten structure.
Einkorn is the easiest grain to digest out of all the grains on the planet. It has never been hybridized and is the very first grain that humans cultivated. Due to Einkorn having the weakest gluten structure, I recommend it for people who are gluten sensitive. Because our grains are freshly stone milled, the bran—rich in insoluble fiber—and the healthy fats & protein naturally present in the whole wheat flour work together to slow the release of starch from the wheat berry.
In addition we cold bulk ferment our loaves in the refrigerator for 48-168 hours, as a result, this process reduces the phytic acid in the dough which allows the body to absorb more zinc, iron, and magnesium. Lastly this cold bulk fermentation helps maintain a low glycemic index score, making it a smarter, nutrient dense super food.
Ours (Einkorn Whole Wheat) vs. Others
Ancient wheat is simply old wheat. It has been around for at least 12,000 B.C. since the start of farming. Today’s wheat, however, is very different. Modern wheat is bred for huge harvests and strong gluten, not nutrients. The gluten must be strong enough for mass-producing thousands of loaves in a factory. Ancient wheat varieties have stayed mostly the same for hundreds of years. They became unpopular because their gluten is fragile and can’t handle the fast, large-scale industrial bread machines they use now.
*Freshly stone milled (FSM) organic grain into flour matters because most nutrients fade within 3–7 days as air and light oxides the flour once it is milled.
Ours vs. OthersWhy is your bread brown and others white?
Answer- Our organic Einkorn sourdough bread is brown because it has all the insoluble fiber from the bran which is the skin of the wheat berry. This is filled with fiber, vitamins, and minerals. The Other bread is white because all the nutrients are sifted out, what’s left is just white starch. They sift it out for a lighter bread and extended shelf life.
Ingredients
Our Sourdough:
Organic (FSM) Whole Wheat Flour, filtered water, levain, honey, celtic salt
Others:
Unbleached enriched wheat, water, sourdough sponge, sea salt, vital wheat gluten
