Bread Varieties

GERMAN FARMER'S BREAD (Bauernbrot): A little crusty, this sourdough bread has a smooth crumb with very few holes and a medium density. Its flavor comes from a mix of 50% white and a quarter each of whole rye and whole wheat flours. Superior bread for sausages, hearty soups, cured meats and a variety of pickles and chutneys and mustards. Keeps very well, and can take refrigeration if wrapped very well (your crust will go soft). In Bavaria and German Switzerland, this is the bread for cheese fondue.

ICELANDIC MULTIGRAIN (Grofarbraud): Our best selling loaf bread, the flour is all white, but there is so much more to it than that. Inside you will find 3 organic grains: chopped rye, cracked wheat and steel cut oats. The outside is encrusted in organic flax, sunflower, and sesame seeds. It also has butter and a little dark brown cane sugar in the dough. Superb with almost anything, if toasted watch closely so it does not burn.

3 BEARS RUSTIC: Our own invention the flavor is intensified by a very small portion of roasted ground barley. Otherwise, you will find whole wheat, whole rye and mainly white flour with just, water, salt and very little yeast. Our bread baker's favorite, he calls this his soup and sauce bread, but it also makes excellent grilled sandwiches, toast, regular sandwiches or his favorite thing: open face with butter, cheese, tomato and a little salt and pepper.

ITALIAN BAGUETTE (Stirato): about 15 inches long, all white, crusty, softer crumb than a baguette with more holes; crust is thinner, yet crispy; excellent for whatever you might do with a baguette, plus it makes excellent sandwiches. Take a baguette and cross it with a ciabatta and you have a stirato.