Category: Bröd
Detta bröd bakas för Biona av ett familjeägt bageri i Münsterland, Tyskland. Bageriet, som grundades 1927, använder traditionella hantverksmetoder – malningen av spannmålen sker strax före gräddningen för att skapa bröd fyllda med fullkornsgodhet som en del av en hälsosam kost.
The dense, slightly sour crumb holds up way better than supermarket rye, and it actually keeps me full until lunch. I like that the grains are ground fresh right before baking — you can tell from the texture it's not sitting around for weeks.
You can really taste the difference with grains ground fresh right before baking—the crumb has that hearty, just-milled sweetness. I’ve been slicing and freezing a loaf at a time, and it toasts up beautifully without drying out. This is my new staple for weekday sandwiches.
The crust crackles just right when I slice it, and you can taste the freshly ground grains in every bite—it's got that dense, nutty chew that store-bought loaves never manage. I've already gone through two of the five loaves in a week, toasting them for breakfast and they hold up beautifully.
