Our breads are made from wheat, barley, oats, and other grains grown in Washington, Idaho, and Montana.
These grains are milled into flour at the ADM Mill, a longtime landmark in Spokane, Washington. The flour is then mixed with other ingredients and distributed to your local grocer.
Early in the morning, your grocer loads the mix into the hopper and starts the baking process. Throughout the day, the Mini Bakery bakes delicious loaves of bread, guaranteeing you have the freshest loaf every time you visit the store.
Let’s take a good look at the ingredients you'll find in our bread.
Whole Wheat Flour
Made by grinding wheatberry. In order to be considered whole wheat, the flour must contain the bran, germ, and endosperm in naturally occuring proportions.
The main protein of wheat. It is made by washing wheat flour dough with water until all the starch granules have been removed, leaving the sticky insoluble gluten as an elastic mass which is then cooked before being eaten.
These are whole wheat berries that have been flattened between rollers and are not to be confused with ready-to-eat wheat-flake breakfast cereals. Rolled wheat flakes resemble rolled oats, but are thicker and firmer; you can add them to baked goods or cook them as hot cereal.
Microscopic fungus consisting of single oval cells that reproduce by budding. Their job is to sugar into alcohol and carbon dioxide. This leavens the bread and helps create the bread's internal structure.
These are the edible seeds that come from sunflowers They are the fruits of the flower. These dehulled kernels are added to our breads for their delicious flavor.
Grits are made from stone-ground cornmeal, dried corn that’s ground down into smaller, coarse bits.
Oats that have been husked and crushed.
Whole grain rye is sprayed with filtered water and roasted. Immediately after the grain is roasted, it's rolled into flakes.
Whole Sorghum Flour
Sorghum can be substituted for wheat flour in a variety of baked goods. It has a neutral, sometimes sweet, flavor and light color. Doesn't have an inedible hull like some other grains, is commonly eaten with all its outer layers, thereby retaining the majority of its nutrients.
Produced from industrious bees that forage nectar from flowers. Bees actually save honey in their hive to use when nectar turns scarce.
Non-volatile oil that can be extracted from sunflowers.
Grown in the cooler regions of the world, flax is found in many products these days. Flaxseeds contain plenty of healthy components such as omega-3 fatty acids, lignans, and fiber.
Usually extracted from sugar cane, sugar is actually two simple sugars stuck together: glucose and fructose. It's used for sweetening the breads.
Produced by steaming kernels, rolling them, and drying them. As with barley grits, flakes can be made from whole grain barley or from pearl barley, with only the former considered to be whole grains. Barley flakes cook faster, because they've been lightly steamed and because of their greater surface area.
Salt that's produced from the evaporation of salt water
Triticale Grain Flakes
Triticale is a unique hybrid of wheat and rye. Its berries are similar to wheat's, but with a subtle rye flavor. The flakes are often used as a substitue for rolled oats. Triticale is known to be a good source of protein and fiber.
Rice flour is simply made by milling rice. It's often used as a substitute for wheat flour, which can cause irritation for those who are gluten intolerant. It helps create a light and soft texture in bread.
Cultured Wheat Starch
Cultured wheat starch is a natural preservative that's made by fermenting wheat in a similar way to yogurt. By using cultured wheat starch, we don't have to use commonly used bread preservatives, also known as propionates.
Buckwheat isn't a grain or even related to wheat. The part you eat is actually a seed. Buckwheat is known to be a good source of protein and calcium. It has a unique flavor that's enjoyed in different types of bread.
An ancient grain that came from Africa. It can be ground into flour and when used for baking, results in a lighter loaf of similar texture to wheat bread.
This is the carbohydrate component that's left over after the protein portion has been removed from the wheat flour. There isn't much nutritional value of wheat starch, as it's a refined carbohydrate. It's used in bread to enhance the texture and taste.
Ascorbic Acid (Vit C)
Ascorbic acid is a naturally occuring compound and a form of Vitamin C. It's a natural dough conditioner and is known to make loaves lighter in texture.
Increases tenderness and improves shelf life of yeasted breads.
In order for yeast to leaven the dough and create the internal structure, it converts simple sugars into carbon dioxide. Enzymes are simple proteins that are used to help break down the complex starches in wheat flour and turn them into simple sugars that yeast can use.