Roadhouse Bread

Our naturally leavened Roadhouse bread is rooted in history. It’s based on a colonial American recipe that combined rye flour, cornmeal, and wheat flour with a bit of molasses (the most common sweetener of the time). We make ours with a trio of organic grains: rye from DKB Farms in Columbiaville, Michigan, wheat from Bay State Milling in Colorado, and stone-ground cornmeal from Janie’s Mill in Illinois. And for better flavor and even more nutrition, we freshly mill the rye at the Bakehouse on our stone mill; every step counts on the path to better bread. The ratio of wheat we’re using is probably higher than the typical early American farmer would have afforded; but anyone from an 18th-century New Englander to Laura Ingalls Wilder in the late 1860s, who wrote about it in her childhood memoir, Little House on the Prairie, would recognize and enjoy it today. It’s got a really great dark crust and chewy, slightly sweet crumb, thanks to the molasses.