• Ancient sourdough recipe

• Sprouted rye berries

• NON-GMO

• Yeast free

• Vegan

 

Ancient sourdough recipe

For many years the rye bread has been a popular food in many European countries. Rye grain fits well their temperature climates. The sourdough rye bread was known in 500 AD, and recipes with a sprouted grain are an even more ancient technology.

The cooking process thoroughly guarded and passed on from generation to generation.

 

Sprouted rye berries

We sprout rye berries to get the most benefit out of it saved for us by nature

• Rye contains almost no gluten, the protein is water soluble and easy to digest

• The number of protein doubles

• Starches turn into sugars, proteins into amino acids, fats turn into fatty acids. As you can see, a half of the digestive process is already done. This creates a way easier digestive product

• The number of vitamins increases in dozens of times!

• There are considerably fewer carcinogens formed during the heat treatment of the starch grains

• Sprouting neutralizes grain inhibitors

• Sprouts cleanse the organism

 

NON-GMO

For baking our bread, we take organic rye, grown in the northern part of the USA and Canada from reliable suppliers

 

Yeast free

Yeast containing in the baked goods has a bad effect on the microflora of the intestines. Yeast (thermophilic fungus) does not die at a high temperature while the bread is being baked but continue to thrive getting into people's body. We make our bread using the leavening technology.

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Vegan

We follow the vegan philosophy, our bread doesn't contain animal products and we don't use them for testing. But we're ok if animals eat our bread too!

 

OUR RYE BREAD