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Whole grain baked goods are those
produced using grains such as oats,
wheat, rye, corn, rice, or barley.
They can also have the addition of
such wholesome seeds as flax,
sunflower or sesame. When the
grain or seed is "whole" they
contain all the nutrients, fiber and
vitamins that these plants have to
offer for our nutrition. Everything
in the plant’s grain or seed is used
to produce the flour. Traditional
white flour forsakes the bran and
the germ of the grain and only
mills the carbohydrate filled
endosperm, while forsaking the
vitamin rich germ and the full of
fiber bran.

Many of our whole grain breads
and treats use white whole wheat
in place of traditional flour. White
whole wheat flour is a whole grain,
containing the bran, germ and
endosperm of the wheat kernel.
The variety of white whole wheat
that we use is an organic flour
milled from a specific variety of
wheat that produces a light
textured and mild flavored whole
wheat flour.