The Connection

Watching these two running their stand at a recent farmers’ market was a bit like seeing double. Well, the Reston-based Grove twins, Joanna and Janelle, are identical twins, after all, and deciding which is which is a bit challenging.

As they share their looks and family life, they also share an enormous passion: baking bread. As they explained, this is not just any bread, but a whole wheat version made from freshly ground whole wheat flour. That alone is packed with vital nutrients: vitamins A, K, E, B1, B2, B3, B6, phosphorous and numerous others. And the sisters even grind their own flour, after buying 50-pound bags of wheat from Quail Cove in Machipongo, Va., a farm that brings in wheat from Montana.

But they take the flour processing two steps further. After the grinding, they said, they soak the flour overnight with yogurt (also purchased from a farmers’ market) that allows the breakdown of gluten and phytic acid, both of which prevent the body from absorbing wheat’s vital nutrients. By the next morning, the flour is ready for yeast and the final part of the baking process. “This is a slow process,” they said. “The dough takes about 2 hours to rise.” As it is, they now bake about 60 loaves of bread each week on Wednesdays and Thursdays.

For two young ladies who studied entrepreneurship online from Thomas Edison college, launching their business Kneaded Nourishment Bakery, is a big step forward. As they explained, they have always loved to bake for family and friends, and even started a few years ago selling their unique bread to friends and neighbors.

The next step? Selling at farmers’ markets starting about one year ago. Because customers could not tell one twin from the other, the sisters decided to take individual days at their markets, Janelle at Reston, Joanna at Alexandria. That way they felt they could make friends with their customers and establish a close bond.

Despite the price per loaf of $7, customers flock to their stand, and they seldom have any leftovers, something that saddens their parents, who hope to have a loaf or two at home. But because they work from a licensed in-home kitchen, their parents may get a few crumbs now and then. “Because our baking takes up so much kitchen space,” they said, “we help our parents out by often cooking dinner.” And as the twins note, both Mom and Dad are proud of their baking business, though possibly a bit mystified.

The most popular flavors are, of course, the honey whole wheat and the rosemary loaves, but coming in next are their cinnamon loaves. “We also make cinnamon and onion-herb rolls,” they said, adding that the cinnamon bread makes a great French toast.

To contact the Grove twins, log onto their website: www.kneadednourishmentbakery.weebly.com

Kneaded Nourishment Baked French Toast

7 slices whole wheat Cinnamon Raisin Bread

4 eggs

2 cups whole milk

1/4 cup honey

1 tsp vanilla

2 tablespoons butter plus extra for greasing pan

Butter 8-inch x8-inch pan and layer bread slices in pan. Whisk together eggs, milk, honey, and vanilla; pour over bread. Allow bread to absorb egg mixture for about 5 minutes or leave covered overnight in the fridge. Place the 2 tablespoons butter in small slices around the top.

Bake at 350 degrees for 45 to 55 minutes, or until cooked through but still soft and moist in the middle. Serve hot with butter and maple syrup.