Bakery Introduces Canada To The Flavor – And Eco-Benefits – Of Novel Grain

A Canadian bakery recently hosted a reception at which freshly baked loaves of a novel bread were tasted by guests. The bread was made with a perennial grain – the trademarked name is Kernza – that has been developed from a forage crop called intermediate wheatgrass. Researchers and bakers alike are excited about Kernza because it is a sustainable root-based grain that reduces the amount of soil tillage normally required by annual seed-grown grains. The flour used in the tasting reception was a blend of other grains, because Kernza’s gluten quality is poor. Kernza is being used on a small scale in the U.S. to make bread, crackers, designer beers, and even whiskey. [Image Credit: © Land Institute ]