Whole Wheat Flour

Now that wheat harvesting is underway, we'll have Graham flour for a time, freshly milled from red spring wheat. Daddy takes wheat to Stivers Mill in Rome and has it ground. Whole wheat flour contains all the healthy nutrients of the quality wheat from which it was ground: the germ, the oil and the fiber. Because it has a high oil content, it goes rancid faster than white flour.

We'll have brown bread, graham teacakes (our version of Mr. Graham's crackers) and whole wheat biscuits as long as the flour lasts. Then we'll go back to white flour, which keeps better through the summer.