At Berlin Natural Bakery in Berlin, Ohio, the grain is spelt. The bakery sources organic heirloom spelt from small Canadian farmers and stone-grinds it on site each day, rather than beginning with a shipment of finished flour.

Its process includes keeping the grain in its hull during storage and having it de-hulled before shipment to the bakery. Bread is baked in small batches without dough conditioners, added gluten, or preservatives, then double-bagged after cooling.

Try a loaf for the things you already use bread for: morning toast, a sandwich, or something to eat with soup. Let the loaf earn its place in the kitchen through those ordinary meals.