Category: Brød
This bread is made for Biona by a family-owned bakery in Muensterland, Germany. Established in 1927, the bakery uses traditional artisan skills-freshly grinding the grains just before baking to create loaves packed with the wholegrain goodness needed as part of a healthy diet. Hemp seeds are rich in protein and are rich in essential fatty acids.
The dense crumb and slightly sour rye flavour hold up way better than supermarket loaves. I slice it thin, freeze half, and it still tastes fresh-ground a week later.
You can really taste the difference when grains are ground fresh just before baking—each slice has that earthy, just-milled flavor. It stays moist for days and the hemp seeds give it a nice subtle crunch that makes toast feel like a proper meal.
The texture is properly dense and hearty, exactly what I want from a rye loaf, and the hemp seeds give it a nice subtle nuttiness. I sliced and froze half the pack right away, and each thawed slice still holds together well for sandwiches or toast.
