flour meal Bobs Red Mill

An Old-World Flour Milling Tradition: Days 56 and 57

If there’s one thing I love more than bread, it’s a good bread origin story. Knowing the backstory and passion behind the loaves and baker really does make you appreciate the bread all the more.

Bob’s Red Mill traditional and dedicated take on flour has been a long time in the making. Back in the 1960s, Bob Moore read a book about an old stone-grinding flour mill. The book sparked an idea to use this old-time practice to create a healthy and nutritious product. His family was already focused on eating wholesome natural foods.

So why not share that with families everywhere?

So Bob and his wife Charlee started tracking down their own millstones and soon opened a mill in Redding, California. By the late ’70s, the couple were ready for retirement, so they left sunny Cal for Oregon City. But Bob couldn’t move on from milling just yet. He found an old mill for sale, and soon Bob’s Red Mill reopened in Oregon.

A few years later, tragedy struck. An arsonist started a fire that destroyed the mill. Still, Bob preserved and built his stone-grinding flour mill from the ground up once again. It is still grinding out flour today, stronger than ever!

Through the years, the company has stayed true to Bob’s original vision of using Old World technology to make a nutritional, healthy flour.

The quartz millstones are similar to early Roman mills. The speed and temperature help preserve the goodness inside whole grains, resulting in a flour that you can just taste the freshness!

Today, Bob’s Red Mill sells flours and meals, cereals, granola, mixes, oats, grains, beans, seeds and nutritional boosters at their Oregon location and their online store. The company is now employee owned. As Bob put it, “It was just the right thing to do. I have people that have worked with me for over 30 years and each and every one of them deserve this.”

I love stories like these. As I munch on their 10 grain bread, I feel honored to be in Oregon and eating bread from Bob’s Red Mill.

Hearty stoneground 10 grain bread.

Hearty stoneground 10 grain bread.

Here’s what I ate on Days 56 and 57 of EB90:

Food Portion   Calories 
 Day 56
Bob’s Red Mills Spelt Bread 4 slices (52g) 800
Bob’s Red Mills 10 Grain Bread 3 slices (47g) 330
Bob’s Red Mills ENglish Muffin Bread 3 Slices (42g) 300
Mozerella Cheese 3 oz 180
Tuna Salad 2 oz 108
Grilled Chicken 1 thigh 95
Grilled Salmon 4 oz 100
Fruit Cup 1 C 70
Coconut Water 2 C 100
Grapefruit Avacado Salad 1 oz 40
Clafouti 100g 131
Run -750
Total 1504
Day 57
Bob’s Red Mills Spelt Bread 4 slices (52g) 800
Bob’s Red Mills 10 Grain Bread 3 slices (47g) 330
Olive Ciabatta 200 g 420
Ham and Cheese on Onion Bun 1 320
Scrambled Egg 1 90
Dark Chocolate Penut Butter 2 Tbsp 170
Hot dogs 2 300
Grilled Salmon 4 oz 100
Grilled Zucchini 2 oz 30
Pineapple 4 slices 120
Cherry Soda 180
Bike -610
 Total 2250


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