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From Seed to Slice

  • 6-8 min read
  • 10 pages
  • 4+

Have you ever wondered where your bread comes from? Follow one loaf from a golden wheat field to a big combine, an old stone mill and a modern one, then into a bakery with bubbly dough and a hot oven. Along the way, little listeners see how machines and one patient baker turn a tiny grain into the slice on their table.

Look at the bread on your table.

Look at the bread on your table. It came a long, long way to get here. And it all began with one tiny grain of wheat. Do you want to see how?

First, that little grain grew into a tall stalk of wheat.

First, that little grain grew into a tall stalk of wheat. At the very top sat a spiky head, packed with small yellowish grains. When the wheat was ripe, the whole field turned gold. The wind rolled it in waves, like the sea.

Then a big combine rumbled across the field.

Then a big combine rumbled across the field. It cut the wheat and left the straw behind. Inside, it shook the grain through screens full of tiny holes, until the grain was clean. The grain poured into a big bin. When the bin was full, whoosh!—the grain spilled into a truck. Off it rolled to the mill!

Long ago, mills were made of wood.

Long ago, mills were made of wood. Some had big sails that the wind spun around. Others had a wheel that the water turned. Inside, two heavy round stones ground the grain between them.

But our wheat went to a mill as big as a factory.

But our wheat went to a mill as big as a factory. Machines cleaned the grain and ground it up fine. Out poured flour, white and soft and fluffy. Bread is made from flour!

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