Our Bread
Our traditional German breads are unique, even in a state with such a lively bread culture. German bread baking focuses on whole grains, natural leaven, and moist dough. The resulting bread, baked in our wood-fired hearth oven is robust, nourishing, and long-lasting.
We use simple ingredients - fresh milled flour (on site), natural leaven, seeds, raisins, spices, and salt. No added oils, preservatives, or sugars.
We bake several types of bread - they are:
3-SEED - our signature bread - whole rye, whole wheat with sunflowers, sesame, and flax seeds.
RAISIN - a light rye bread with organic raisins.
FARMERS - a light rye, country sourdough style bread. We bake it in a hearth shape and a sandwich loaf shape.
EVERYDAY WHOLE WHEAT - a classic, hearth shaped whole wheat bread.
DARK RYE - 85% whole rye and 15% spelt, classic German, great for folks who do not want any wheat, and it is a low gluten bread.
SUN RYE - same as dark rye with sunflower seeds, creates a great texture!
We bake every Friday – come by for fresh bread by 9am at the Farm Store.
We use all 100% organic ingredients and we pride ourselves on how long our bread lasts. Store it in a paper bag on your counter top and it will last well for a week. If you put it in plastic, it will keep it softer, but watch for mold. Since the bread is made with high moisture (why it lasts), it can mold if kept too long in a plastic bag. We do not recommend storing the bread in the fridge. Again, tends to mold or just diminishes the texture and quality. After several days or a week, refresh the bread in the oven for 10-15 minutes and it is amazingly fresh again.
Please join us for a special evening with Jazz/Blues slide guitarist and songwriter, Luke Winslow King, on tour from New Orleans.
