The Whole Grain Story: Day 54 and 55

I met Bob Moore of Bob’s Red Mill many years ago when he took us on a tour at their Milwaukee mill. Bob believes that only a stone mill can create a superb whole grain flour. Using quartz millstones, Bob’s Red Mills uses this method of stone milling to produce whole grain flours. Stone ground flour ensures that the most nutritious parts of the whole grain remain, packing in the wholesome goodness of wheat.

In addition, millstones grind at a slower speed and cooler temperature than their high-speed steel mill counterparts. This way, there is less impact on the inherent nutrients and flavor of the grains. This may not seem like the easiest way to produce flour efficiently with modern technology. However, it is their passion to mill flour this way, and as passion goes, it is what feeds Bob’s Red Mill success today.

The first whole grain loaf of bread that came out of my wife Charlee’s oven on our five acre farm back in the 60s was the most delicious loaf of bread I can ever remember smelling and eating.

— Bob Moore

This success is seen at Bob’s Red Mill 325,000 sq. feet world class manufacturing facility and headquarters in Milwaukie, Oregon. It there that they produce thousands of products every day, with the same high quality, old-fashioned techniques that their customers have come to trust.

I stopped by their Whole Grain Store & Bakery to pick up loaves of freshly baked bread. I believe no Portland bread diet should ever miss the opportunity to give this special place a try. I do have to admit though, I never leave without buying bags and bags of different flours. My passion in bread baking at home has made me a regular to this store.

Strawberry jam with Bob’s Red Mill spelt bread.

It is truly a bread baker’s dream to shop in this store. You should definitely visit the next time you’re in Portland. You might even see Bob there visiting with customers or playing the piano.

Here’s what I ate on Days 54 and 55 of EB90: