Freshly milled grain products are more nutritious and full of flavor. Fresh milled flours include more native nutrients like iron, magnesium, fiber, oils, and flavors that degrade over time or are completely removed during the manufacturing process of conventional flours.

Stone milling gently grinds the whole grain. Commodity flours are generally produced in roller mills in such a way to remove the germ and bran - two incredibly nutrient dense components that are beneficial. This process isolates the starchy endosperm which is crushed to produce flour. The oil rich germ can turn rancid quickly so removing it extends the shelf life of the flour - so that it can be stored, shipped, and shelved for long periods of time. Gross.

The movement and transportation of goods throughout the food chain is significant. Commercial farming, much like other industrial processes, is about trucking. Grains grown and milled locally travel a shorter distance to get to you. Small farms are the social fabric of our rural communities. Buying local keeps your money in your community and safeguards of livelihood of food workers and helps preserve farmland from development. Ohio is the agricultural heart of it all, the glacial tills, moderate climate, general abundance of water make the opportunity for a diverse collection of locally grown grains and produce is unlimited. By purchasing from vendors committed to local sourcing you support local Ohioans and their communities. Local matters.

Don’t be confused by the marketing. The term "regenerative" is not regulated, and should not be confused with organic. Ironically, every organic farmer I know practices regenerative agriculture - it is a part of the organic farming way (sure there are some areas of discussion, till/no till, etc.) but the bottom line is regenerative agriculture allows for the use of synthetic pesticides and fertilizers, like glyphosate.

RCB bread is made with flour, water, and salt. No additives or conditioners to facilitate leavening or alter the dough or bread.

RCB is committed to supporting local organic farmers by purchasing their grains and encouraging a diverse rotation of crops.

Janie’s Mill (janiesmill.com @janiesmill ) in Ashkum, Illinois is a fabulous organic grain hub. Owner and Farmer Harold Wilkens is a GOAT of the organic farming community having converted his farm over 20 years ago and countless neighboring farms since. (more)

Ohio Till Farmstead (ohiotillfarmstead.net) in Marysville, Ohio is first generation Farmer Tim Schacht. Tim is committed to chemical free organic farming operations and has been growing some really nice grains. Most of our Einkorn, Spelt, and Oats are grown by OTF.

Hirzel Farms in Luckey, Ohio

Mud Run Organic Farm in Navarre, Ohio

Real Bread is made without the use of processing aids, chemical leavening, or any other artificial additives. Real Bread is simply flour, water, and salt. Rush Creek Bread is Real Bread. Learn more about real bread at sustain.com/realbread/

RCB breads freeze exceptionally well, and may be beneficial to the overall nutritional quality. If you are freezing it for a short time (several weeks) there is no need to wrap or seal it, just toss it in. If you are saving it for longer than a couple weeks, I recommend wrapping it tightly in a wrap and put it in a freezer bag (the goal being to prevent air from getting to it).

Sliced Bread. You can certainly freeze sliced bread as well, with a piece of parchment between each slice to prevent the slices from freezing together, you can easily remove OR, slice the fresh bread and lay it out on a cookie sheet, place the sheet in your freezer for 15 minutes or so, remove and restack the slices and return to the bag and freezer (this prevents the slices from sticking together as well as the parchment method). Remove and thaw or simply toss the frozen slice directly into your toaster and toast as normal.

Full Loaf. Remove the loaf from the freezer, loosen wrap and allow to thaw. Preheat oven to 350 degrees Fahrenheit. Remove loaf from packaging and spritz with water (more than a little, but not soaked/dripping wet) or run under a faucet for a couple of seconds (dowsing the entirety of the crust). Place the loaf in the preheated oven for 5-15 minutes and it will be very close to how it was when it came out of my oven.

Incidentally, this refreshing technique also works for “stale” bread (or baguettes or croissants, etc). .

Wrapped and frozen bread will keep well in the freezer for well over two months.

A seed is a magical thing. It is nature's penultimate battery of stored solar energy and basic nutrients for life. An efficient long term stable storage package of power and food sufficient to regenerate a new plant. It is really an amazing thing. A grain of wheat consists of three main components. The bran, germ, and endosperm.

• The bran is the outer layer of the wheat kernel and is rich in fiber, B vitamins, minerals (iron, magnesium, and zinc) and antioxidants. It provides a significant amount of dietary fiber that is beneficial for digestive health.

• The germ is the embryo of the wheat kernel and is a concentrated source of nutrients including B vitamins (thiamine, riboflavin, and niacin), minerals (magnesium, phosphorus, zinc), healthy fats, and antioxidants.

• The endosperm is the largest part of the wheat kernel and primarily consists of starchy carbohydrates. It contains the proteins (gliadin and glutenin) that form gluten when combined with water and is a good source of energy, however, compared with the bran and germ, it is lower in essential nutrients and fiber. Together, bran, germ, and endosperm provide a diverse range of essential nutrients. Each grain of wheat is its own long term storage container. Once the seal of that container has been broken, the proteins, enzymes, oils, and other nutrients in the grain are exposed to air and the oxidation and dehydration process (degradation) begins.

Fresh milled flour has several benefits compared to retail flours.

• Fresh milled flour retains more nutrients since the oils in the germ of the grain are preserved, providing more flavor and nutrients.

• Fresh milled flour also contains more enzymes, which further aid in the digestion process.

• On a scale of worst to best, Unsifted Stone Milled Flour is complete, and retains the bran, germ, and endosperm in the flour. Rush Creek Bread uses freshly stone milled (within and hour or two of milling) to make all of our breads. In contrast, off the shelf white flour which is bromated or bleached is made by large roller mills that crush and separate the bran, germ, and endosperm. White flour is principally only the endosperm (mostly starch) portion of the grain. The flour is then treated, or bleached, to make it shelf stable (otherwise it will go bad). White flour is white because it has no bran, or germ and therefore is missing those vital nutrients. It is an example of the difference between whole food and factory processed food. Surprisingly, even flour labeled “whole wheat” or “whole grain” actually isn’t. If it says “high extraction” or “sifted” it means some of the bran has been removed. So “whole grain bread” made with “whole wheat flour” may not actually be whole.

beyond the ridiculous flavor profiles available with whole grain heritage and ancient grain sourdough breads,

• The extended fermentation process used to make sourdough breads breaks down gluten and phytic acid making it easier to digest.

• It has also been shown to have a lower glycemic index compared to yeasted bread, and further

• It can reduce the glycemic load of the entire meal that the sourdough bread is being eaten with.

• Sourdough bread also contains beneficial bacteria and probiotics associated with the fermentation process, which can promote gut health.