The best breads and baked goods start with healthy soil

The best bread and beer are made from grain grown using ancient technologies. They save the planet and bring more flavor and health to your plate or glass.

Some bakers make their best bread from whole grain wheat harvested from neighboring farms, writes xrust. They fill tubs with this mass. The result is a multi-colored flour with nutty and fruity flavors, coarsely ground, with particles of germ and bran.

The brand bakery uses only whole grains, rewriting its menus and rebuilding recipes throughout the year to include everything harvested from about 20 Mid-Atlantic farms that rotate their crops seasonally and grow only what they can local soil without intensive cultivation and chemical fertilizers.

The results are sometimes unusual: on display you can see whole grain sourdough croissants, dark brown rye cookies and “bird bread” made from oats, millet, flax, sunflower seeds and pumpkin. Bakers say using seasonal grains grown in healthy soil makes their breads and baked goods tastier and more nutritious.

Farmers rotate crops annually to restore nutrients to the soil and prevent pests and diseases from becoming too prevalent in any one crop. Between the main growing seasons, many grow cover crops such as rye, buckwheat, sorghum, clover and radishes, which return nutrients to the soil and prevent leaching. Others avoid over-turning the soil during extensive tillage to avoid harming the insects and fungi that support plant growth or destroying the pores and layers of soil that hold water.

Xrust The best breads and baked goods start with healthy soil