Hannah's is first to focus on whole grains in our breads, our soups, our salads and our pastries.
Whole grains do more than fire up your taste buds. They fire up your body. Whole grains can cut your risk of heart disease, control diabetes, and help you lose weight. They deliver fiber and complex carbohydrates (the "good" kind), proteins, fats, vitamins B & E, magnesium and iron - even disease-fighting antioxidants into your body with every über-bite. They are the complex carbs that are absolutely essential in a healthy diet.
Hannah's uses whole grains in all recipes.
BARLEY
Looks a lot like rice, and is a great, low-fat source of fiber. Seek out hulled barley. This has more soluble fiber, protein, potassium and calcium than quick-cooking pearled barley. At Hannah's we use it in our barley soup and barley risotto salad. 
OAT
Most of the world's Oats are grown in Canada, Finland, the United States and Scotland. Oats contain high amounts of protein, vitamin A, calcium, B-vitamins, phosphorus, magnesium and potassium. Oats also have unique fatty acids and antioxidants, which together with Vitamin E (also found in oat flour) slow cell damage and have shown to reduce the risk for cancer.
KAMUT
The cultivation of kamut began in Egypt more than 4,000 years ago. Its nutty, buttery flavor can be found in cereals and baked goods, such as breads and crackers. It's high in protein and an excellent source of magnesium, niacin, thiamine, zinc, iron and riboflavin.
MILLET
Referred to as the "beauty grain" because it's good for your hair, skin and nails. Millet has a nutty, mildly sweet flavor. It's gluten free and high in protein, fiber, B-vitamins, amino acids, phytochemicals, iron, magnesium, phosphorous and potassium.
RYE
First grew wild in southwest Asia and was initially cultivated in north and northwestern Europe. Rye is one of the more flavorful grains. It's nutritious and particularly rich in iron, calcium, phosphor, magnesium and fiber.
SPELT
One of the botanical parents of modern day wheat. Its strong, slightly nutty flavor is available as flour, a whole grain or in flake form and is widely used in cereals, breads, crackers and other baked goods.
WHEAT
Grown in the Nile River Valley as early as 5000 BC it was milled into flour and baked into bread by ancient Egyptians. Whole grain wheat is a good source of protein and dietary fiber. It's also a good source of B vitamins, vitamin E, thiamin, niacin, iron, riboflavin, magnesium, selenium, potassium, phosphorus, calcium, and folate.