Why is the bread made from freshly milled flour different from bread labeled whole wheat that is found on the grocery store shelf?
Bread made from freshly milled flour contains 100% of the wheat kernel; the germ, the bran, and the endosperm with no additional additives, preservatives, or bleaching agents. Conversely, bread labeled whole wheat found on grocery store shelves may not contain 100% of the wheat kernel. During the milling process the three components of the wheat, the bran, germ and endosperm are separated. When making whole wheat flour, part of the bran and germ are added back into the endosperm flour. In order to be labeled 100% whole wheat bread, the flour only has to contain a portion of the original whole wheat. But the three components must remain in the same proportion as is naturally found in the wheat kernel. Although the commercially made whole wheat bread may contain some of the wheat germ, which is a high source of Vitamin E and Vitamin B complex, and some of the bran, which is a rich source of fiber, the vitamins have been greatly diminished. 90% of the original vitamins contained in the or
