Our Vollkornbrot is a showcase for the true flavors of the rye grain. It features Midwest organic whole rye flour from our friend’s at Janie’s Mill in Illinois. We ferment a starter for at least 12 hours before combining it with rye chops, sunflower seeds, and more whole grain rye flour for a natural fermentation process that coaxes every bit of flavor out of this under-appreciated grain. We bake these loaves and then wait 24 hours to cut into them, giving them time to ‘cure.’ The wait is well worth it. The flavors are fruity, earthy, a bit spicy, and sweet, almost wine-like, rounded out by a pleasant sour. All this comes in a moist bite, accentuated by the added texture from the rye chops and the nutty sunflower seeds. Enjoy with a thin (or a thick!) coat of butter. We suggest storing it wrapped in plastic and refrigerating it. It is good for a week, and possibly longer—ours hasn’t lasted that long yet!
Plus, our Vollkornbrot proudly bears the 100% Whole Grain Stamp issued by the Oldways Whole Grains Council.
