bake - January 2020 - 28

grain anatomy
bran

Jane the Bakery makes whole grain sandwich 900-gram loaves.

28

endosperm
A grain is considered to be a whole grain as
long as all three original parts - the bran, germ,
and endosperm - are still present in the same
proportions as when the grain was growing in
the ﬁelds.

THE BRAN
The bran is the multi-layered outer skin of the
edible kernel. It contains important antioxidants,
B vitamins and ﬁber.

THE GERM
The germ is the embryo which has the potential
to sprout into a new plant. It contains many B
vitamins, some protein, minerals, and healthy fats.

THE ENDOSPERM
The endosperm is the germ's food supply, which
provides essential energy to the young plant so
it can send roots down for water and nutrients
and send sprouts up for sunlight's photosynthesizing power. The endosperm is by far the
largest portion of the kernel. It contains starchy
carbohydrates, proteins and small amounts of
vitamins and minerals.

Bake Magazine Digital Special Report 1 | Volume 1 | bakemag.com

SOURCE: WHOLE GRAINS COUNCIL, PHOTO: JOHN UNREIN

bread with none of the "non-food" items commonly
found in this type of soft bread, such as dough
conditioners, vital wheat gluten, ﬂavorings, colors
and preservatives. The shelf life is ﬁve days, after
which it should be frozen. The Bread Lab Collective's
sandwich loaf program aims to improve access to
nourishing bread, crafted by artisan techniques,
made of seven or fewer ingredients, with at least
50% whole grain ﬂour.
"We hope the launch of State St. Wheat inspires other
artisan bakers to join us, so Bread Lab Collective sandwich bread is available in every state," Emberling says.
Hazim Tugun, one of the bread managers at
Zingerman's Bakehouse, explains their new State
St. Wheat sandwich loaf is made with half Michigangrown organic soft white wheat (freshly milled on
site) and the remainder being hard red spring wheat
milled at 90% extraction (removing the very coarse
bran). Compared with other whole grain breads, "we
want to make it a little lighter," he says. "It has a really
nice crumb with a yellowish hue. There is heartiness
to it, but it is still soft and tender."
Emberling further explains that State St. Wheat is
not dense with a little more chew. They make a scald
to add an extra level of moisture and sweetness. For
those not familiar, a scald involves soaking milled grain
in near boiling water and letting it stand for some
time. The very mild sourdough bread is also made
with 3% olive oil and 6% honey - "we upped the
honey enough to add a sweet appeal," Tugun says.

germ

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bake - January 2020

Table of Contents for the Digital Edition of bake - January 2020

bake - January 2020
Contents
From the editor - Bread is hip again, a sign of hope.
The future of bread is moving in multiple directions
Examining sourdough and its future potential
Q&A: Jonathan Davis
Why gluten-free is here to stay
Producing whole wheat breads at larger scale
Understanding influences of the milling process
Pogácsa
Sprouted Khorasan bagels
Consumer Insights
bake - January 2020 - Consumer Insights
bake - January 2020 - Consumer Insights
bake - January 2020 - 2
bake - January 2020 - 3
bake - January 2020 - 4
bake - January 2020 - 5
bake - January 2020 - 6
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