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


whole wheat- grain- eat bread 90

Happy to Eat Whole Wheat: Day 11

100% Whole Wheat from Oroweat.

100% Whole Wheat from Oroweat®.

I was on the go again today, baking at the Wheat Marketing Center and making it to meetings. My pile of sandwiches was packed into the bread bag and went with me wherever I went.  It’s Day 11 now, people around me should be comfortable with me eating bread and talking at the same time.

Today’s bread of choice is Oroweat® 100% Whole Wheat. I love whole wheat bread because it is made from whole wheat flour. Yes, the whole wheat! Many have forgotten that the wheat grain is one of the world’s most nutritious grain. It is an excellent source of dietary fiber, minerals, vitamins, and highly bioactive phytochemicals, which are antioxidant compounds that fights cancer.

We all need more wheat

We are truly lucky to have wheat grow in abundance in America, yet it puzzles me why there are so many people who are anti-wheat these days. Besides providing excellent nutrition, whole wheat has many benefits like reducing the risk of obesity, type 2 diabetes and cardiovascular diseases.

With so much research showing whole wheat flour as a super food, I want to bring awareness that this can be taken advantage of by consuming whole wheat products like this 100 % whole wheat bread.

Here’s what I ate on Day 11 of EB90:

Food Portion Calories
Oroweat® 100% whole wheat 12 Slices (38g) 1080
Justin’s® Nut Butter 2 Tbsp 190
Nature’s Hollow Sugar Free Strawberry Jam 4 Tbsp 80
Favorit Cherry Preserve 1Tbsp 50
Philadelphia strawberry cream cheese 1 Tbsp 35
Apple 1 95
Beef Noodles 1 C 200
Crackers 1 pkt 390
Total 2120


bagels - eat bread 90

Bagels, Baguette and Coffee Flour Bread: Day 8

I love bakers. Have I said that lately? Today I had the honor to try bread made for me by three companies. The first one was a bagel from Bagels on Bartow, a family-owned business dedicated to the art of perfecting and preserving the tradition of New York old-fashioned, hand-rolled bagels. I was so excited to get bagels shipped to me from the Bronx. I made a cream cheese, lox and capers sandwich with this delicious bagel. It was heavenly!!!

Hand rolled bagels delivered fresh from the Bronx, New York City.

Hand rolled bagels delivered fresh from the Bronx, New York City.


bagels-spread-eat bread 90

Look at that gorgeous shine on this kettle boiled bagel! Awesome with cream cheese, lox and capers.

The delicious baguette came from the O-tentic line of Puratos. They used a dried sourdough ferment that gave this baguette a crispy and aromatic bite to it. It was just wonderful toasted and eaten with butter.

Last but not least was the Sprouted Wheat and Coffee Pumpkin Berry bread, a truly outstanding loaf from Alvarado St Bakery. I expected a dark roasted coffee aroma and taste, but was surprised with the light texture and fruity aroma. Like any fruit bread, it paired well with jams and jellies. It is also heavenly eaten toasted with butter.

Sprouted Wheat and Coffee Pumpkin Berry bread with butter.

Sprouted Wheat and Coffee Pumpkin Berry bread with butter.

I will buy this bread any day to support coffee flour farmers. Did you know that the fruit that produces the coffee bean is discarded? Yes, every year, millions of tons of coffee fruit is discarded because we have no use for it. Well, the Coffee Flour Company patented a process at the farm level to harvest these fruits and make them into coffee flour. It allows farmers an extra income stream and benefits the local farm economy. Coffee flour is a sustainable food ingredient, and it clearly tastes great in this bread.

Here’s what I ate on Day 8 of EB90:

Food Portion Calories
O-Tentic Baguette 2 slices (64g) 370
Bagels on Bartow 130g 318
Alvarado St Bakery® Sprouted wheat coffee pumpkin cranberry bread 6 slices (32g) 600
World of Chia® Blackberry Fruit Spread 1 Tbsp 30
Biscoff® Cookie Butter 1 tbsp 85
Lox 2oz 120
Siggi’s® Skyr Vanilla 1 C 120
Orange 1 orange 45
Sauteed Spinach 1 C 48
Peach spread 2 Tbsp 100
Capers 1 tsp 5
Walk 45 min 48
Total 1884