What is it?
Kernza® is a perennial grain called intermediate wheatgrass. It improves soil health, so it is not just good for the environment and climate, but also for your nutrition! With higher protein and dietary fiber, this bread is not only delicious but also super healthy! And our Kernza® bread has a sweet, nutty flavor!
How Did It Start?
We received a customer request to carry Kernza® flour so our Bakery Manager, Jon McDonald, went to work researching the flour. He and our bread bakers team found The Land Institute, a non-profit organization based in Kansas that co-leads the global movement for research on perennial grains and regenerative agriculture.
Why make Kernza?
As a co-op, by making Kernza® bread we aim to create a market for grains like these that benefit the land and farmers. Weaver Street Market is buying the grains from The Land Institute which supports their research in perennial agriculture. Customers can support this by purchasing our Weaver Made Kernza® bread throughout August!
F.A.Q.’s about Kernza ® bread:
Why is the yeast in it?
It helps fermentation when we proof the bread overnight. Since Kernza® doesn’t have strong gluten, similar to rye flour, the added yeast gives the dough stability. Also, it keeps the bread from getting too sour (since there’s also sourdough culture in the dough).
Is it GMO?
No genetic modification or genetic engineering has been used to domesticate Kernza®. It’s a crop that was used for forage for more than 100 years in the US and then was used with traditional plant breeding to make selections for increased grain production.
“Natural Systems Agriculture.” The Land Institute, landinstitute.org.