Week of June 22nd

For those wanting extra whole grain, this is your loaf. This is a 40%-50% whole grain loaf made with organic Red Fife wheat grown in Illinois and blended with sprouted Red Fife. Red Fife is a high protein heritage grain (before mid-20th century) with a distinct flavor profile and an aroma that is almost sweet when it is baking....I smell caramel, anise, and cinnamon when it's coming out of the oven.

Keeping this one simple to start with only 4 ingredients: Wheat, water, starter, salt. That's all we need.

This has a golden color and smooth texture, with a tease of butter. It’s mixed with Illinois Einkorn which dates back before 10,000+ BC. It’s “the original wheat” with only 14 chromosomes.

Ideas: Anything you can imagine including cinnamon French toast. Oh là là!

Maple undertones and blended with Illinois farro nero (Black Emmer or "black grain of the Pharaohs"). Flaxseed gives a nutty flavor and extra nutrition. This grain was found in ancient tombs. It was rediscovered in the early 1900s near Rosh Pina in northern Israel.

Ideas: Swiss cheese, brie, tuna/chicken salad, spicy jam, turkey/ham/beef, eggs, avocado.