Supervalu Inc.
Supervalu Country Farms Stone Ground Whole Wheat Bread
What it is
This is a loaf of bread made with stone-ground whole wheat flour. Stone grinding is a traditional method that uses large, rough stones to mill the grain. This process is thought to preserve more of the natural oils and nutrients present in the wheat kernel. The bread has a hearty texture and a distinct, slightly nutty flavor characteristic of whole wheat. It is a staple for many households seeking a more rustic bread option.
How people cook with it
This whole wheat bread is versatile and can be used in many ways throughout the day.
- Sandwich base
- Toast for breakfast
- Crouton ingredient
- Bread pudding component
This bread is excellent for making sandwiches, as its sturdy texture holds up well to various fillings. Toasting slices brings out a pleasant warmth and crispness, perfect for spreading with butter, jam, or avocado. It can also be cubed and baked to create croutons for salads and soups, adding a satisfying crunch. For a comforting dessert, it forms the base of a delicious bread pudding when soaked in a sweet custard mixture and baked.
How it differs from similar foods
Compared to breads made with refined white flour, this stone-ground whole wheat bread offers a denser crumb and a more robust flavor profile. The stone-grinding method contributes to its unique texture and taste, setting it apart from breads milled with steel rollers which can sometimes produce a finer flour.
Who it is for
People who enjoy the taste and texture of whole grain bread often choose this option.
How to keep the rest
To maintain freshness, keep any unused portion of the loaf in its original packaging or a sealed bread bag at room temperature. Avoid refrigeration, as it can cause the bread to become stale more quickly. It is best consumed within a few days of opening.