I fiddled around with the flour and added a touch of honey after my son said the bread was “too heavy.” When he took a bite and smiled, I knew it had passed my toughest critic.
This loaf is 51% whole grain Einkorn flour and 49% Spelt wheat flour.
Whole wheat (whole grain) keeps the bran and germ, so it’s rich in nutrients and good for your gut. Regular wheat flour is sifted, removing 75–90% of the bran and germ, which cuts most nutrients and insoluble fiber. That makes a light, airy loaf with little nutrition — the kind many Americans expect.
I use 51% whole wheat here as a compromise. It’s a healthier step toward my goal of helping the community eat the most nutritious bread.
Half Moon Sourdough loaves will be a heavier, denser loaf than you may be accustomed to; this change reflects a healthier lifestyle choice. Choosing nutrient-dense, freshly milled grains is necessary if you want daily bread that supports well-being and helps avoid chronic inflammation, unwanted weight gain, and the risk of becoming pre-diabetic.
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