bake - January 2019 - 28

breads

results. I've never worked with a grain like Kernza. It's beautiful,
and it's difficult."
Although Kernza grain has made its way into the commercial supply chain in small niche markets, the goal of The Land
Institute is to develop varieties of Kernza that are economical
for farmers to produce at large scale. The breeding program is
currently focused on selecting for traits including yield, shatter

SPROUTED GRAINS

resistance, free threshing ability, seed size and grain quality.

In other areas of development, craft bakers are
experimenting with sprouted grain and specialty
grain breads in all sorts of directions.

Within the next 10 years, the Land Institute aims to have a crop
with seed size that is 50% of annual bread wheat seed size.
Long-term goals include developing a semi-dwarf variety and
improving bread baking quality.
In 1983, using Wes Jackson's vision to develop perennial grain
crops as inspiration and guidance, plant breeders at the Rodale
Institute selected a Eurasian forage grass called intermediate
wheatgrass, a grass species related to wheat, as a promising
perennial grain candidate. Beginning in 1988, researchers with
the USDA and Rodale Institute undertook two cycles of selec-

Bread and pizza expert Peter Reinhart, a Johnson
& Wales University baking instructor and book
author, says that he believes sprouted grains
are going to get bigger and bigger in the US.
"Sprouting the grain makes the grain taste better,
in my opinion," he says. "We are right at the tipping
point of sprouted grains becoming a bigger part of
the American diet."

tion for improved fertility, seed size, and other traits in New
York state.
The Land Institute's breeding program for intermediate wheatgrass began in 2003, guided by Dr. Lee DeHaan. Multiple
rounds of selecting and inter-mating the best plants based on

At Heirloom Bakery & Hearth in Kansas City,
Missouri, owner Scott Meinke says one of the more
unusual breads that is gaining popularity is a spent
grain sourdough, made with spent beer grains from
a local brewer.

their yield, seed size, disease resistance, and other traits have
been performed, resulting in improved populations of intermediate wheatgrass that are currently being evaluated and
further selected at The Land and by collaborators in diverse
environments.

Expect sprouted grains to surge in popularity,
according to Baking & Snack, a sister publication
to bake. A 2017 GlobalData consumer survey noted
that 60% of U.S. shoppers think sprouted grains
and seeds have a positive impact on health.

prairie - putting health into the soil. Kernza seems to taste
different everywhere you grow it," Golper says. "It's going to
taste different based on the soil it's coming out of."
Experiments are underway to pair Kernza with legumes in
intercrop arrangements that achieve greater ecological intensification, and to utilize Kernza as a dual-purpose forage and
grain crop in diverse farming operations. "I love working with
The Land Institute," Golper says. "They are breeding around the
clock, and they have something already viable as something to
eat. But they have to iron out the wrinkles before it's financially
viable. Bakers get excited about the future of food that is truly
sustainable. But it takes time."

28 < JAN 2019 | bakemag.com

Jim Canterbury, director of sales for Petaluma,
California-based Alvarado Street Bakery, said the
grains' digestibility and energy benefits combat
any negative perception of carbohydrates in bread.
The minimally processed grains used in Alvarado
Street Bakery's Black Label line of sprouted bread
are easier to digest than those made with highly
processed flour, create longer-lasting energy and
can help control blood sugar levels. Canterbury
likened sprouted bread's trajectory to the organic
trend. "Sprouted has the same journey in that
it was also a strange sell a couple years ago,"
he says.

THE LAND INSTITUTE

"No tilling is a beautiful concept; it's almost like recreating the


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bake - January 2019

Table of Contents for the Digital Edition of bake - January 2019

bake - January 2019
Editor's Note - Life in the Digital Age
Contents
Management - Life LESSONS
Technical Corner - Specialty GRAINS & FLOURS
Practical Marketing - Education Station
Equipment Innovations - Oven Space Utilization
The Digital Baker
How to compete online
The World Stage of Pastry & Food Innovation
Cakes - King Cake hub
Breads - Ancient Grain REVIVAL
Pastries - The Year of COMFORT DESSERTS
Foodservice - GLOBAL FLAVORS
CAKENOMICS
Spring cakes that offer it all!
TIME SAVING TIPS - Color matching
SUPPLY SIDE ECONOMICS - Trending tools
WINNING PROMOTIONS
THE BREAD BAKERS GUILD OF AMERICA 2019 EVENTS
INNOVATIVE PRODUCTS
Product Showcase
Classifieds
Ad Index
bake - January 2019 - bake - January 2019
bake - January 2019 - bake - January 2019
bake - January 2019 - 2
bake - January 2019 - Editor's Note - Life in the Digital Age
bake - January 2019 - 4
bake - January 2019 - 5
bake - January 2019 - Contents
bake - January 2019 - 7
bake - January 2019 - Management - Life LESSONS
bake - January 2019 - Technical Corner - Specialty GRAINS & FLOURS
bake - January 2019 - Practical Marketing - Education Station
bake - January 2019 - 11
bake - January 2019 - Equipment Innovations - Oven Space Utilization
bake - January 2019 - 13
bake - January 2019 - The Digital Baker
bake - January 2019 - 15
bake - January 2019 - 16
bake - January 2019 - 17
bake - January 2019 - 18
bake - January 2019 - 19
bake - January 2019 - How to compete online
bake - January 2019 - 21
bake - January 2019 - The World Stage of Pastry & Food Innovation
bake - January 2019 - 23
bake - January 2019 - Cakes - King Cake hub
bake - January 2019 - 25
bake - January 2019 - Breads - Ancient Grain REVIVAL
bake - January 2019 - 27
bake - January 2019 - 28
bake - January 2019 - 29
bake - January 2019 - Pastries - The Year of COMFORT DESSERTS
bake - January 2019 - Foodservice - GLOBAL FLAVORS
bake - January 2019 - 32
bake - January 2019 - CAKENOMICS
bake - January 2019 - Spring cakes that offer it all!
bake - January 2019 - 35
bake - January 2019 - TIME SAVING TIPS - Color matching
bake - January 2019 - 37
bake - January 2019 - 38
bake - January 2019 - 39
bake - January 2019 - SUPPLY SIDE ECONOMICS - Trending tools
bake - January 2019 - 41
bake - January 2019 - WINNING PROMOTIONS
bake - January 2019 - THE BREAD BAKERS GUILD OF AMERICA 2019 EVENTS
bake - January 2019 - INNOVATIVE PRODUCTS
bake - January 2019 - 45
bake - January 2019 - Product Showcase
bake - January 2019 - 47
bake - January 2019 - Classifieds
bake - January 2019 - Ad Index
bake - January 2019 - 50
bake - January 2019 - 51
bake - January 2019 - 52
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