Bob's Red Mill Archives

May 29, 2017June 28, 2017 by Lin Carson

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.

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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May 27, 2017June 28, 2017 by Lin Carson

The Whole Grain Story: Day 54 and 55

I met Bob Moore of Bob’s Red Mill many years ago when he took us on a tour at their Milwaukee mill. Bob believes that only a stone mill can create a superb whole grain flour. Using quartz millstones, Bob’s Red Mills uses this method of stone milling to produce whole grain flours. Stone ground flour ensures that the most nutritious parts of the whole grain remain, packing in the wholesome goodness of wheat.

In addition, millstones grind at a slower speed and cooler temperature than their high-speed steel mill counterparts. This way, there is less impact on the inherent nutrients and flavor of the grains. This may not seem like the easiest way to produce flour efficiently with modern technology. However, it is their passion to mill flour this way, and as passion goes, it is what feeds Bob’s Red Mill success today.

The first whole grain loaf of bread that came out of my wife Charlee’s oven on our five acre farm back in the 60s was the most delicious loaf of bread I can ever remember smelling and eating.

— Bob Moore

This success is seen at Bob’s Red Mill 325,000 sq. feet world class manufacturing facility and headquarters in Milwaukie, Oregon. It there that they produce thousands of products every day, with the same high quality, old-fashioned techniques that their customers have come to trust.

I stopped by their Whole Grain Store & Bakery to pick up loaves of freshly baked bread. I believe no Portland bread diet should ever miss the opportunity to give this special place a try. I do have to admit though, I never leave without buying bags and bags of different flours. My passion in bread baking at home has made me a regular to this store.

Strawberry jam with Bob’s Red Mill spelt bread.

It is truly a bread baker’s dream to shop in this store. You should definitely visit the next time you’re in Portland. You might even see Bob there visiting with customers or playing the piano.

Here’s what I ate on Days 54 and 55 of EB90:

Food	Portion	Calories
Day 54
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
Bob’s Red Mills Chocolate Oatmeal Cookie	1 cookie	210
Apricot Sugar-Free Jam	2 Tbsp	40
Justin’s Almond Honey Nut Butter	1 Tbsp	190
Nutella	1 tbsp	100
Ricotta Cheese	1/4 C	100
Chocolate lemon cake		300
Pork Stew		300
Sauteed Spinach	1 C	48
Coconut water	2 C	100
Calcium Supp
Run		-510
Total		2308

Day 55
Bob’s Red Mills Spelt Bread	3 Slices (47g)	600
Bob’s Red Mills 10 Grain Bread	4 Slices (47g)	440
Bob’s Red Mills ENglish Muffin Bread	3 slices (42g)	300
Scrambled Eggs, Bacon and Hash browns		300
Apricot Sugar-Free Jam	2 Tbsp	40
Justin’s Almond Honey Nut Butter	1 Tbsp	190
Nutella	1 tbsp	100
Ricotta Cheese	1/4 C	100
Chocolate lemon cake		300
Quesadilla	1 slice	100
Kale (cooked)	1 C	33
Chicken noodle soup	2 C	250
Coconut water	2 C	100
Calcium Supp
Walk		-200
Total		2653

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