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 huge machines that remove the Bran and Germ (the two parts that contain the most essential nutrients) from the flour at high temperatures. This high temperature & chemical process leaves only the endosperm, which is all-purpose flour, made solely of white starch basically empty calories and a glucose spike.

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 were to remained in the flour exposed to air, the flour would become rancid in 1-2 weeks due to the healthy fats found in the germ.

At Give Us This Day bakery we use the whole wheat berry to make Freshly Stone Milled (FSM) organic whole wheat flour for our Walk with Me sourdough loaves; all natural organic ingredients: FSM whole wheat Einkorn flour, filtered water, honey, FSM chickpea whole wheat flour, and sea salt. With no preservatives the bread can be left on the counter top or consumed no later than 4-7 days. The bread can also be sliced and placed in the freezer for weeks.

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