Grains of truth about WHEAT
quoted from the Wheat Foods Council web site
"Wheat is a member of the grass family that produces a dry one-seeded fruit commonly called a
kernel. More than 17,000 years ago, humans gathered the seeds of plants and ate them. After rubbing off the
husks, early people simply chewed the kernels raw, parched or simmered. Wheat originated in the "cradle
of civilization" in the Tigris and Euphrates river valley, near what is now Iraq. The Roman goddess, Ceres,
who was deemed protector of the grain, gave grains their common name today---"cereal."
"Kansas produces enough wheat each year to bake 36 billion loaves of bread and enough to feed everyone in the
world, over six billion people, for about 2 weeks. An acre of Kansas wheat produces enough bread to feed nearly
9,000 people for one day. (Source: Wheat Scoop; 12/30/99)
"One bushel of wheat contains approximately one million individual kernels.
Bread photo from Wheat Foods Council web site - recipes available
Web Link - Wheat Foods Council
Quote from the Great Harvest Bread Company web site
"There doesn't need to be a lot of ingredients in great whole wheat bread - just
whole-wheat flour, water, something sweet, salt, and yeast. In fact, we'd say bread is
better when you keep it simple. It's even better when you use the highest quality ingredients
you can find. For us, that means fresh-grinding all of our wheat in our stores. Wheat is
like coffee in that regard; it grows stale the longer it is left out. For the best whole-wheat
taste, it's important to rush flour from the mill to the mixing bowl. Anything else is second best."
Web Link - The Great Harvest Bread Company
Web Link - Bread Bakers Guild of America