Farmers and bakers reconnect with whole grains, bringing bread back to its roots

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CHICAGO -- From a father-daughter duo revolutionizing wheat farming in Ottawa, to the first restaurant in the country to mill it's own flour in the West Loop, it's a trend that's making what's old, new again. Bakers and restaurants are turning back to whole grain wheat and flour milled the old fashioned way. Doing so may even benefit those who follow a gluten free diet.

Micah Materre has the story all about the power in the flour.

Learn more:
Pleasant House Bakery

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