My family and I had a chance to visit Amish country in Indiana recently. I was in carb heaven. But I had to share one of my discoveries–purple Amish bread. Regular MKES readers know I like food in color, from purple potatoes to purple cauliflower. But purple whole wheat?

In Middlebury we stopped at Rise ‘n Roll bakery, which I was told had the best donuts ever. They were.

As I circled the aisles munching samples as I went, I spied bread made with purple wheat. I asked the head baker about the bread and she explained that they’d had a nutritionist come in and make health improvements to their recipes. One of those changes–purple wheat. Apparently, she was told, the more colorful wheat had a higher anti-oxidant content than the regular variety. She also mentioned in the bakery they’d found that the purple wheat made for a softer bread and stayed fresh longer than other flours too. I was intrigued. Of course, I had to buy a loaf. I wish I’d bought more.

The purple wheat bread had this swirl of white wheat too along with plump raisins throughout–and almonds on top. My idea of a perfect loaf–hearty wheat, some pops of sweet and nuts–all in a surprising color.

Since I’ve been home I’ve tried to track down purple wheat so I can bake with it at home. So far, I haven’t been able to find anything close. Sure there’s purple corn flour, purple flowers, but no purple whole wheat flour. Anyone else ever baked or come across purple flour?

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