In a perfect world, we would have fresh whole-whole grain bread that we can make ourselves every week for the family just like our ancestors did, instead of the bleached, bromated, re-fortified bread that is in our pantry today.

Judy Felts had been baking whole-grain bread for her family for many years and she does it while working a full-time job as a realtor along with volunteering her time for non-profit organizations.  She can show you all the tools needed to make the ‘healthy bread process’ something everyone (even busy moms) can accomplish.

Did you know that many people who are gluten-free today, can eat this type of healthy bread with no issues?  Judy can give you all the facts.

This hearty whole-grain bread is a healthy and delicious alternative to packaged supermarket bread. The seeds and different types of flour add flavor, texture, and fiber, making a filling, satisfying loaf that is great for sandwiches or to go with salads.  We all know that whole grains can be good for us, but that’s not the only reason to eat them. With the right recipes and techniques, they can taste great, too.

More information below.