(dink-el-brote) This very special German loaf was taught to us when we visited a bakery in Dresden years ago, and it has had a loyal fan following ever since. It features organic spelt from neighboring states that we freshly mill in-house. It’s leavened with a combination of our rye starter that includes some freshly milled organic rye flour as well as some yeast. That’s mixed with a little real mashed potatoes for moistness, a touch of Michigan honey, a hint of savory spice and the crunchy texture of lots of toasted sunflower seeds. All that adds up to a loaf loaded with flavor. The tender crumb and thin crunchy crust is mighty enjoyable too. Take a walk on the German side and try this uniquely delicious bread, or brot as it were. Stop in and ask for a taste and find out for yourself why it was such an overnight sensation. You’ll be glad you did.