Heirloom Grains Are Reviving Interest In Eating Bread

According to the head baker and co-founder of Illinois-based artisan bread specialist  Hewn Bakery, bread is making a comeback because more consumers are paying attention to the ingredients used in baking. They are particularly interested in the flour, says Ellen King, and that heritage and ancient grains that are processed in ways that reduce the likelihood of allergic reactions to gluten. King is working with local farmers who are growing some unusual, even unheard of, grain and wheat varieties. Among these is the Einkorn, which she blends with other heritage wheats to make “an amazing, nutty and rich bread with little flecks of gold inside." Other varieties include Rouge de Bordeaux, a French wheat used to make all of their whole wheat bread, and Marquis, a nearly extinct variety revived by Hazzard Free Farm of Pecatonica, Ill. [Image Credit: © Hewn Bakery]