Grain enthusiasts looking to get more added to American bread, rye
Candace Krebs The Ag Journal The American affinity for fine, white flour and soft, bland bread has led to deficiencies of fiber and other nutritional compounds, something heritage grain advocates are hoping to fix by bringing more diversity to everything from crop mixes to bread dough. Greater appreciation of traditional grains and milling techniques could provide a healthy source of nutrition while creating unique opportunities for rural and cultural development, according to an international panel of experts who appeared during a free public forum hosted by the University of Colorado Colora...
Source: agjournalonline.com