This is the house bread at our restaurant, Zingerman's Roadhouse, and it's quickly becoming a local favorite. In fact, it's Zingerman's co-founder Ari Weinzweig's new official favorite bread. It's based on an early American recipe, made by combining rye flour and corn meal with wheat and a bit of molasses. The ratio of wheat we're using is probably higher than the typical farmer would have afforded; but anyone from an 18th Century New Englander to Laura Ingalls Wilder, who wrote about it in the Little House on the Prairie, would recognize and enjoy it today. It's got a really great dark crust and soft chewy center that has a slight sweetness from the dark molasses.
|Nutrition Facts||roadhouse bread|
|Serving Size||1.5 oz. slice|
|Amount Per Serving|
|Calories 80||Calories from Fat 0|
|Vitamin A 21 IntUnt||Vitamin C 0mg|
|Calcium 8.2 mg||Iron 0.89 mg|
water, wheat flour((enriched (niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid))(WHEAT), cornmeal(100%corn, unbleached, unbromated, unenriched), rye, molasses, salt(magnesium carbonate), whole wheat((enriched (niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid))(WHEAT)