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Bread and Grain Institute

Bread and Grain Institute I am a natural foods baker - passionate about feeding the world uncorrupted grains for bread. I'd like to help ,people with allergies be able to digest bread again.

It is, after all, "the Staff of Life."

Operating as usual

Whole Grain
08/27/2012

Whole Grain

Real dirt from a wood fired oven!

Whole Grain
08/27/2012

Whole Grain

This is what I mean, good structure.

Whole Grain
08/27/2012

Whole Grain

The three Sisters, Wheat, Spelt, and Rye-bread

Seed Quality
08/27/2012

Seed Quality

An entire fielf of ancient black barley grains in Holland.

Seed Quality
08/27/2012

Seed Quality

Ancient Black Barley grains in Lunteren, Holland.

Whole Grain
08/27/2012

Whole Grain

These are typical Southern Dutch Pies called: Limburgse Vlaai.

They are made from spelt bread dough - like a fruit pizza.

Whole Grain
08/27/2012

Whole Grain

All of these pies are made with spelt flour which is healthier than wheat flour.

Whole Grain
08/27/2012

Whole Grain

Rudolf Steiner said that if you're going to use machinery, they should mimic the human movement.

This is a "Antique" Dutch Dough Mixer.

Whole Grain
08/27/2012

Whole Grain

This is an example of poor bread structure.

Stone Ground
08/27/2012

Stone Ground

This is your typical Dutch Summer.

Stone Ground
08/27/2012

Stone Ground

Address

Peterborough, NH
03458

Telephone

(603) 924-4995

Website

facebook.com

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