Loving both nutrition and great bread I was delighted to read this article.
...a collective of about 40 bakers, millers, teachers and wheat-breeders who work with the Bread Lab, a famed research center affiliated with Washington State University that has long focused on developing wheat varieties specific to regions of the country. Since last April, using guidelines established by the lab, the collective has pursued a common goal: making a whole-grain loaf that’s familiar-looking and affordable enough to appeal to a mass audience.
Such a great idea! This article gives some of the history of bread as well as what is happening now to make it healthier.
Roller mills were developed to make the white flour used in most bread. The mills remove the bran, which has fiber and oils. The resulting white chalky stuff lasts longer but has very little nutritive value. And it usually has added chemicals.
The Bread Lab has set three strict parameters for the approachable loaf: More than 60 percent of the flour must be whole wheat; it can’t have more than seven ingredients, all of which have to be real food, not chemical additives; and it can’t cost more than $6.
Will people care enough about their bread to pay attention and buy the local whole wheat bread?