roadhouse bread

roadhouse bread
Our Roadhouse bread is made with all organic grains: organic rye from Breslin Farms in Illinois; organic wheat from Bay State Milling in Colorado; and organic cornmeal from Champlain Valley Milling in New York. And for extra flavor and nutrition, we're freshly-milling the rye here at the Bakehouse on our stone mill.

The recipe for this bread is 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.

This is the house bread at our 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. Make our day and yours. Toast up a slice and taste for yourself.
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