ALL ABOUT
Trina’s 

REAL Bread

My Prep & Bake Time

Prep time- 90 minutes

Bake time- 25 minutes

Your Loaf Price & Shelf Life

1.4 lb loaf- (570g) $20

2.8 lb loaf- (1105g) $35 *special request

Counter- 5-6 days

Refrigerator- 7-10 days

My Ingredients *zero preservatives

• Organic Hard Red Wheat Berries

• Organic Hard White Wheat Berries

• Organic Pasture Raised Egg

• Organic EVOO

• Raw Honey (unpasteurized when available)

• Real Sea Salt

• Sunflower Lecithin (no soy)

• Yeast

• Filtered Water

My Process

All Wheat Berries are milled into fresh flour immediately before baking.

The ingredients are mixed together and kneaded to form the dough.

Once the dough is formed, it is placed in my proofing oven for 20 minutes. This is the 1st rise.

The dough is then punched down, formed into a loaf and placed back into the proofing oven for another 20 minutes. This is the 2nd rise.

Once the proofing has finished, the loaf is then ready to bake. It will bake until it reaches an internal temperature of 190 - 200 degrees.

About whole grain wheat berries:

Whole grains prior to milling contain a variety of essential vitamins and minerals. These nutrients are primarily found in the bran and germ of the grain, which today, are now removed during the commercial milling process. This process occurs because the bran and the germ drastically reduce the shelf life of store bought milled flour. 

Bran and germ began being removed from the grain during the late 19th century, specifically between 1870 & 1890, with the introduction of roller milling technology that allowed for the efficient separation of these components from the starchy endosperm.

The impacts of roller milling were life changing. While the technology made white flour more affordable to the public, it didn’t come without great cost to the public’s health. The nutritional consequences were great. The removal of the bran and germ led to significant loss of nutrients, prompting the onslaught of many illnesses and later the introduction of efforts to enrich white flour artificially.

Components of the grain affected by roller milling:

Bran: The outer layer rich in fiber and nutrients 

Germ: The embryo of the grain, containing healthy fats and proteins.

Endosperm: The starchy part that remains after the bran and germ are removed.

Why eat Trina’s REAL bread?

All vital nutrients are retained- Thiamin (B1), Riboflavin (B2), Niacin (B3), Folate (B9), Vitamin E, Iron, Magnesium, Phosphorus, Selenium.  

Nutritional Benefits - Lowering bad cholesterol levels, regulating blood pressure, reducing the risk of chronic diseases such as heart disease and diabetes.

Flour from freshly milled wheat berries retains all of its nutrients if used within 3 days of being milled. I mill my grain before each loaf.

Shelf life of Enriched white flour vs. Wheatberries & Freshly milled grain

Enriched White Flour- over 1 year

Whole Wheatberries (unmilled)- stored properly will last many, many years.

Freshly Milled Grain- 3 days at room temperature, 4-7 days in the refrigerator, 6 months in the freezer.

My Tips for enjoying your new loaf of REAL bread:

*Keep your loaf tightly sealed in the original wrap or in an airtight container.

*Drink plenty of water and keep in mind that there is a LOT of fiber in this REAL bread. 

* Instead of a traditional after dinner desert- Lightly toast a slice of my REAL bread, then butter & drizzle with honey- You’ll thank me later! 🙂