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Sprouted breads contain the whole, sprouted grain (the kernel, or berry) of various seeds. They are different from white bread inasmuch as white breads are made from ground wheat endosperm (after removal of the bran and germ). Whole grain breads include the bran, germ, and endosperm, therefore providing more naturally occurring fiber, vitamins ...
Germinated wheat (Persian: جوانه گندم) or sprouted wheat, wheat sprout is a product of germinating wheat seeds in a wet and relatively warm environment in a process called sprouting. It is sometimes used instead of barley in the form of malt (early stage sprout) for making beer.
Wheat Montana is a family owned Montana corporation that includes wheat farming, flour milling, production of sliced bread and hamburger buns, as well as multiple deli locations throughout the state. Owned by the Folkvord family, the company is an example of local value-added manufacturing. They are located in Three Forks, in southwestern Montana.
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Graham flour in a bowl. Graham flour is a type of coarse-ground flour of whole wheat named after Sylvester Graham. It is similar to conventional whole-wheat flour in that both are made from the whole grain, but graham flour is ground more coarsely. It is not sifted ("bolted") with a flour dresser after milling. [1]
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Whole wheat bread or wholemeal bread is a type of bread made using flour that is partly or entirely milled from whole or almost-whole wheat grains, see whole-wheat flour and whole grain. It is one kind of brown bread. Synonyms or near-synonyms for whole-wheat bread outside the United States (e.g., the UK) are whole grain bread or wholemeal bread.
Whole-wheat flour is used in baking of breads and other baked goods, and also typically mixed with lighter "white" unbleached or bleached flours (that have been treated with flour bleaching agent(s)) to restore nutrients (especially fiber, protein, and vitamins), texture, and body to the white flours that can be lost in milling and other ...
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