About German Bread
Germany has the largest variety of bread with more than 300 basic kinds of bread, producing more than 1,000 types of small
bread rolls and pastries. Our suppliers follow traditional German bread making laws and ingredients when baking our bread using rye flour, wheat flour, baker’s yeast, water, salt and a sourdough. We
use a combination of rye and wheat flour in our bread, and it’s that ratio of rye to wheat flour in the dough, that gives each of these bread their unique character and taste.
In addition, the size and shape of the bread can impart their own character to the bread.
Rye bread has notable health benefits when compared to white bread, it's higher in fiber, more dense and has a stronger flavor than
bread made with just wheat flour. Our rye bread is a good source of protein, calcium, and iron. Our rye bread uses between 90%-100% rye flour, a
requirement if it’s to be called rye bread. Our Rye Bread’s are chemical free, and contain no milk, sugar, fat, additives, or preservatives, yet they still can last up to eight days without freezing.
When frozen, our rye bread can last for months. The quality of the ingredients, and recipes handed down through our family and the care and attention
our bakers show for the bread making, all add up to a wonderful bread. Once our rye bread dough has been mixed, divided, and rolled into its shape or
placed in its container, it's allowed extra type to rise before baking in the oven.
Our bread share similar characteristics, with a nice chewy crust, and the slightly sweet taste of barley. We use caraway seeds
in all our bread, something often associated with a Bavarian style of baking, adding to beautiful rye flavor. Our loaves all show great flavor, texture, and depth.
What we often hear from our bread lovers is how richly flavored are bread are, satisfying to eat, with intriguing flavors, a
nice crust and a solid bite - they stand alone or made a great addition to any meal.