Getting back to basics we move to more raw ingredients unlike white breads which are overly milled we work with whole grains or peasant grains. During medieval times and even further back in time. Mills where not readily available to the common man. People who did not have access to mills had to come up with inventive ways to prepare their breads. Peasant breads often involved skill in preparation and vast knowledge of baking. Usually such skills where passed down from generation to generation. Thought at the time because the the ingredients where less expensive and in more of a raw state people believed they where not very healthy. Now we know better, the more raw our ingredients are the more healthy our breads become because we are not loosing the minerals and oils that that come in Rye, Spelt Wheat, Barley, Corn, Rye Berries, Brown Rice, Triticale, Millet, Oats, Soybeans and Flax Seed. These are the main ingredients in our Guess how many Grain Bread.
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