Why Ancient Grains?
At Manna Mill Bread Co., we believe bread should nourish both body and soul. That’s why we bake with freshly stone-milled ancient grains—varieties like einkorn, spelt, and khorasan—that have remained largely unchanged for thousands of years. Unlike modern wheat, which has been bred for yield over nutrition, ancient grains offer richer flavors, a broader spectrum of nutrients, and a gentler gluten structure that many find easier to digest. It’s bread the way it was meant to be—pure, wholesome, and deeply satisfying.
Benefits of Fresh Stone Milling
Fresh stone milling unlocks the full potential of the grain. Unlike commercial roller milling, which strips away the bran and germ to extend shelf life, stone milling keeps every part of the kernel intact—preserving the natural oils, vitamins, minerals, and flavor. When flour is freshly milled, it’s alive with aroma and nutrients that begin to fade within days. That’s why we mill in small batches, right before baking, ensuring every loaf bursts with the rich taste and vitality that only truly fresh flour can deliver.
What About Gluten?
Many people who struggle with modern wheat are surprised to find they can enjoy bread made with ancient grains. While not gluten-free, grains like einkorn, spelt, and khorasan have a simpler, less modified gluten structure that some find gentler on digestion. Modern wheat has been bred for high yields and strong gluten—ideal for industrial baking but often harder on the body. By returning to these heritage grains, we’re offering bread that’s closer to its original form—flavorful, nourishing, and, for many, more comfortable to enjoy.