Bake Your Way to Better Health with Whole Grains
Homemade Health includes more than just cannabis medicine. It’s all the part of the Total Spectrum Lifestyle I love living every day. There’s something just so profoundly beautiful about baking your daily bread.
Not just the act itself—measuring, mixing, kneading—but the simplicity of it all. The crackling crust as you slice into a fresh loaf, the comforting aroma that fills your home, and most importantly, the deep knowledge that every bite is nourishing both body and soul.
My life changed when I decided to trade store-bought bread for something better, something real. It was Sue Becker’s story that put me on this path, and I’ll forever be grateful. Today, I want to share her inspiration with you, along with the health benefits of eating whole grains and her recipe and my tips for making your own fresh bread using a grain mill and the Zojirushi bread machine.
Trust me, your life might change, too.
The Inspiring Bread Beckers Story
Back in 1992, Sue Becker made a fascinating discovery that altered not only her life but the lives of countless others. With a background in food science and an eye for nutrition, Sue had stumbled across an article detailing the history of commercially milled white flour, which became widely produced in the 1920s. The science was clear—when flour was refined, its two most nutrient-dense components, the bran and germ, were removed. Along with them went the fiber, vitamins, and minerals our bodies need to thrive.
The article connected this dietary shift to a decline in public health and suggested that many modern ailments—fatigue, sugar cravings, digestive issues—were linked to the absence of freshly ground whole grains in our diets. Intrigued, Sue dove deeper into the research and decided it was worth a try. That week, she purchased a grain mill and started baking bread at home.
The results were nothing short of astonishing. Without making any other dietary changes, Sue and her children began to notice improvements in their health almost immediately. Chronic congestion disappeared, sugar cravings faded, and even pesky problems like warts vanished. By feeding her family bread made from freshly milled flour, Sue had unlocked a powerful tool for wellness.
She couldn’t keep it to herself. Starting with friends, Sue shared her passion for freshly baked bread and witnessed the same life-changing outcomes in others. Overwhelmed with demand, she and her husband Brad decided their calling wasn’t to bake for their friends but to empower others to bake for themselves.
The Bread Beckers, Inc. was born.
From its humble roots to becoming the beating heart of the whole-grain movement in Cherokee County, GA, Sue and Brad’s mission has grown to include education, a storefront, co-op grain distribution networks, and online classes. They’ve built a vibrant community dedicated to the healing power of real bread—and inspired thousands like me along the way.
Why Whole Grains Are a Game-Changer
Sue’s story isn’t just about bread. It’s about returning to the natural, whole-food ingredients our bodies were designed to thrive on. Whole grains, unlike their refined counterparts, come equipped with essential nutrients that make all the difference in our health.
Here’s why whole grains matter so much—and why your bread should start with them:
1. Whole Grains for Gut Health
Packed with fiber, whole grains aid digestion, support a healthy gut microbiome, and keep your body’s systems running smoothly. No more constipation- or if you go the other way- no more daily diarrhea. Say goodbye to bloating and hello to balance!
2. Rich in Vital Nutrients
B vitamins, magnesium, selenium, and iron—whole grains are practically multivitamins in disguise. These nutrients give you energy and bolster your immune system, which is just one more reason I’ll never go back to white bread.
3. They Keep You Full Longer
Refined carbs? They’re like sugary quicksand for your metabolism. Whole grains release energy slowly, keeping you satisfied without the crashes.
4. Antioxidant Superstars
The germ and bran are packed with antioxidants, fighting free radicals and supporting heart health.
5. Prevention, Baked Right In
Research links whole-grain diets to a reduced risk of heart disease, type 2 diabetes, and even certain cancers. A loaf of freshly baked bread might just be the tastiest investment in your future.
The Magic of Milling Fresh Flour
When I tell people I freshly mill whole wheat to bake my bread, they usually think it must be a LOT of hard work. But modern grain mills make the process shockingly easy. You toss in your choice of whole grains—wheat berries, spelt, rye—and within minutes, you have newly-milled, vitamin-rich, nutty flour ready to use.
Why bother? Because flour loses its nutrients the moment it’s milled. By the time pre-packaged flour hits store shelves, practically all of its natural vitamins and oils have deteriorated. Milling fresh flour isn’t just traditional; it’s logical. And trust me, the taste is out of this world.
Your New Best Friends in the Kitchen—Your Grain Mill and Your Zojirushi Bread Machine
Okay, I’ve talked about ingredients, but here are the real secret weapons for anyone who wants life-changing bread without life-consuming effort— your own home grain mill and the Zojirushi bread machine. Whether you’re a complete novice or already a home-baking pro, these brilliant appliances take all the guesswork out of baking.
With programmable settings (including a “Homemade” option for setting every step), it’s perfect for whole-grain recipes and can handle freshly milled flour with absolute ease. Plus, the horizontal loaf pan delivers picture-perfect sandwich bread every time.
I used to think baking bread would take all day; now, I just load my ingredients, press a button, and bake while I carry on with the rest of my life.
How to Bake Your First Loaf of Whole Grain Bread: A Starter’s Guide to Health and Homemade Goodness
So now you might be excited to mill your own grain and bake! If you’ve ever wondered about the magic of home-baked bread, it’s easier to start than you think—and the benefits to your health and routine are immense. This guide will help you bake your very first loaf of whole grain bread by focusing on the essential steps, starter equipment, and a foolproof recipe. Whether you’re new to baking or just want to make your bread healthier, this guide is for you.
Your Simple Starter Shopping List
Before you do anything else, gather the right tools and ingredients. Here’s what you’ll need to start baking with whole grains:
Wheat grain berries: The raw, unprocessed whole wheat kernels. These are milled fresh at home for the most nutrition and flavor. They are often called Hard Red Wheat or Hard White wheat Find them at your grocery store with the rice and beans, in your local co-op, online from Amazon, and from specialty retailers like Bread Beckers & Breadtopia.
A grain mill: To turn those wheat berries into fresh, nutrient-packed whole wheat flour.
Options include: Nutrimill, Wondermill, Mockmill, or Komo (each varies in price, milling method, and size).
A bread machine: This takes all the guesswork out of kneading, rising, and baking.
For best results, choose models like the Zojirushi Home Bakery Supreme or Virtuoso Plus for their programmable settings, horizontal loaf pan, and double paddles.
Basic pantry staples: Oil, honey, salt, optional lecithin/vital wheat gluten/egg, instant yeast, and water.
With these on hand, you’re ready to move confidently into the world of whole grain bread baking.
Step-By-Step: Baking Your First Whole Grain Loaf
Mill Your Flour:
Measure about 3 cups of wheat berries and grind them in your grain mill to yield roughly 4 ½ cups of fresh whole wheat flour.
Organize Your Ingredients:
1 ½ cups hot water (100°F)
⅓ cup oil
⅓ cup honey
2 tsp salt
2 tbsp lecithin (optional, for improved texture)
1 tsp gluten (optional, for extra loft)
1 egg (optional, for a softer crumb)
4 ½ cups freshly milled whole wheat flour
1 tbsp instant yeast
Load the Bread Machine:
Add water, oil, honey, salt, and other liquid/optional ingredients like lecithin, vital wheat gluten, and an egg to your bread machine pan first.
Add the freshly milled flour on top of the liquids.
Make a well in the flour and add the yeast last—this keeps it away from the liquids & salt until mixing starts.
Select Your Settings:
For Zojirushi machines, program the following the “Homemade” cycle with these timings and use it to make your freshly milled whole wheat bread loaf:
Preheat: 18 min (brings all ingredients to same temp)
Knead: 20 min
First Rise: 45 min
Second Rise: 50 min
Rise 3: Off
Bake: 41 min
Keep Warm: Off
Bake and Cool:
Let the machine do the work!
When done, remove the bread and cool on a rack. For best slicing, let it cool for 8-10 hours or overnight.
Enjoy!
Slice and eat your bread fresh, or store it for up to 4-5 days. You can also freeze extra slices if needed.
Today, reclaiming the tradition of baking at home with whole grains is reclaiming nutrition, flavor, and a connection to your food. Sue Becker of Bread Beckers inspired me, and now I hope to pass that spark on to you.
Tips and Tricks for Daily Success
Start small: Don’t worry if your first loaf isn’t bakery-perfect. Freshly milled flour behaves differently but rewards you with unmatched taste and health benefits.
Choose a reliable bread machine: The Zojirushi is a great first (and last) investment for consistent results, especially with whole wheat recipes.
Experiment with grains: Once comfortable, you can try spelt, einkorn, or other grains.
Keep it fresh: Only mill flour when you’re ready to bake to lock in nutrients and flavor.
Baking with Love
Baking bread has become more than a daily ritual for me—it’s a lifestyle, one inspired by Sue Becker’s passion and fueled by the nourishing gifts of whole grains. Every loaf is a fresh start, a way to care for my family and myself.
If you’ve been waiting for the right moment to swap store-bought loaves for homemade magic, consider this your sign. Start small. Try the Bread Beckers' recipe. Watch as your energy, digestion, and overall health improve, just as Sue described.
Healing begins in the kitchen. Join me, and bake your way to better mornings, simpler living, and a healthier you. A loaf of warm, wholesome bread can truly change lives—it changed mine.
Go ahead—get started today and mill your way to magic. You’ve got this.
Ready to Begin?
Baking your first loaf of whole grain bread is simpler than it seems. Armed with wheat berries, a grain mill, and a dependable bread machine, you have everything you need to start a tradition that benefits your health and home. Let each step be a celebration of good food and self-care.
Here’s to your first warm, golden, nourishing loaf—full of flavor, rich in nutrients, and all your own. 🌾🍞
So much love and miracles,
Michelle
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