Our German style whole wheat bread is made with both organic pumpkin and sunflower seeds, golden and brown flax and sesame seeds, which we soak before baking to add even more goodness. There are absolutely no preservatives, dough conditioners, bleach or other nice things widely used in other breads. This fact makes it unique in the market, a bread like it was baked for the last thousand years before chemicals were used to add more profit.

We start with our own freshly ground rye. This serves as the basis for our sourdough. All our breads save for the sweet ones like Pumpkin or Walnut Cinnamon use the Sourdough leavening method for a number of reasons :
- more enzyme activity,
- longer shelf life
- better digestion
- more complex flavor
- better texture

Since this bread manufacturing method is very labor intensive, very few bakers apply this method.

We also let nature do its work giving our bread longer proofing than most other purveyors. This procedure guarantees a dense, flavorful bread which you will enjoy for a long time due to this manufacturing method and its refrigerated storage. The other components of the bread are basically the same as in our crackers, just a few modifications to maximize the flavors are applied to this wholesome loaf. Finally, our wheat has almost twice the protein, 16%, compared to the rest out there. This is owed to Montana having the best conditions on the continent for growing wheat and also to the mill we use, Montana flour and grains .

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