SEED Bakery follows an old world tradition of milling, fermenting and baking bread. Starting with organic
grains freshly milled whole with a natural levain (no commercial yeast) in the long slow fermentation period.
Milling intact whole grains and why is it important?
Breaking food or grains into parts before milling then reassembling them doesn't necessarily work.
Intact whole grains are milled hours prior to each bake on a stone mill. There's a synergy between
nutrients and structure of the food, but if deconstructed like most commercial bread our body doesn't
get proper nutrients.
The bread goes through a 12 hour fermentation. This process not only enhances flavor and shelf life,
fermentation is trying to get rid of anti nutrients which interfere with our absorption. Also, gluten is broken
down during long fermentation, which in turn makes the bread easier to digest.
Born in a barn next to a wheat field, naw just kidding.