Our Roadhouse bread is made with a trio of organic grains: organic rye from DKB Farms, Columbiaville, MI; organic wheat from Bay State Milling in Colorado; and organic cornmeal from Janie's Mill in Illinois. And for better flavor and added nutrition, we're freshly-milling the rye here at the Bakehouse on our stone mill. Every step counts on the path to better bread.

The recipe for this historical bread is based on an early American recipe, made by combining rye flour, cornmeal and wheat with a bit of molasses, the most common colonial sweetener. 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.

This is the house bread served at our partner restaurant, Zingerman's Roadhouse, and it's become a local favorite. In fact, it's Zingerman's co-founder Ari Weinzweig's official favorite bread. That’s saying a lot considering he’s a life long bread devotee who carries a partial loaf in his shoulder bag at all times. Make our day and yours. Toast up a slice and taste for yourself.

Read more about our Roadhouse bread on our blog!