One Baker's Quest to Harvest Heritage Grains

Baking requires patience and attention to detail. But Ellen King, co-owner/head baker of Hewn bakery in Evanston, Ill., is taking both traits to new levels with the Midwestern Bread Experiment, a three-year plan to revive and bake with lost heritage grains. If she is successful, King will be able to make bread that hasn't been tasted in 100 years.