SCHWARZWÄLDERBROT
/ BLACK FOREST BREAD
Our Schwarzälderbrot is a typical hardy and nutritious sourdough bread you can find in the black forest area. It includes whole Einkorn and whole Spelt flour, which are both ancient grains. The Einkorn is even more so an ancient grain, it never was hybridized and is packed with lutein, tocotrienols, a form of vitamin E, B vitamins, essential dietary and trace minerals. Einkorn’s gluten is weaker and therefore easier to digest. Einkorn does not contain high molecular weight gluten proteins found in all other types of wheat and is therefore easier to digest. Spelt flour as well is easier to digest because it has less gluten, and the gluten is water soluble.
The Schwarzälderbrot has a nice crust, and the crumb has small to medium pores. It is high in fibers; it has substance, and you can tell when eating it. The flour mix gives it a rich and complex flavor. You will taste the nuttiness from the spelt and einkorn mingling with the earthiness of the rye flour. The sourdough gives it a nice tanginess and because of the baking process you also taste light caramel, biscuit, and cocoa flavors. It is a full bodied and nutritious bread! It also has a longer shelf-life, because of the sourdough and rye flour.
Ingredients
Organic white wheat flour, organic rye flour, organic whole einkorn flout, organic whole spelt flour, water, sourdough, organic Einkorn kernels, organic rye kernels, organic spelt kernels, and salt.
