The New Leaf Bakery is led by Hector, who has been the lead baker at Grindstone for 20 years. After Grindstone closed its doors, Hector with the support and guidance of the original owner of Grindstone decided to open the new bakery. They follow the traditional ancient method of stone grinding the Quinoa and Millet at the bakery just before making the dough, followed by a slow natural fermentation or authentic sourdough.
The health benefits of both Quinoa and Millet are well known. Quinoa is a seed, not a grain. It has a low glycemic index, is high in protein, and contains all the essential amino acids. It is rich in fiber and minerals, contains omega 3 and 6 fatty acids, is a good source of vitamin B2, folic acid, and vitamin E, and is also rich in polyphenols, phytosterols, and flavonoids. Millet is a grain but is not as inflammatory as most grains are; it is rich in magnesium and potassium and high in fiber. But the best thing about Millet is that it can work wonders for your gut; your gut microbes love its fiber, so it is a great pro-biotic.
Flaxseed's health benefits come from the fact that it's high in fiber and omega-3 fatty acids, as well as phytochemicals called lignans. One tablespoon (7 grams, the amount in 2 slices) of ground flaxseed contains 2 grams of polyunsaturated fatty acids (including the omega 3s), 2 grams of dietary fiber, and 37 calories.
The combination of the ground flaxseed and the ground psyllium husk makes this bread an excellent choice to improve digestive health or relieve constipation. Flaxseed may also help lower total blood cholesterol and low-density lipoprotein (LDL, or "bad") cholesterol levels, which may help reduce the risk of heart disease.
INGREDIENTS: Organic whole quinoa* & organic whole millet* stone-ground at the bakery, purified water, organic flax seed* (ground), organic psyllium husk*, fermentation starter (quinoa, millet), sea salt.
Shelf Life: The bread will keep for one week at room temperature, or for a month if refrigerated.
