Our Breads
Available in the Farm Club market
Country Loaf
Our daily loaf of table bread, the Country Loaf pairs well with everything. Light and mildly tangy from the natural leaven, it’s made from a mix of all-purpose flour, heirloom Turkey Red whole wheat flour and spent grains from our brewery. The spent grain adds a malty richness, maintains moisture in the loaf and adds fiber.
Big Seedy
Seedy and toothy, rich and grainy, Big Seedy lasts for days on your counter and makes the best toast with honey and butter. This sprouted grain loaf takes four days to make.
Day 1: Soak sunflower and pumpkin seeds with winter wheat berries and millet in cool water for 24 hours.
Day 2: Drain seeds and grains and set aside to sprout for 24 hours.
Day 3: Mix a dough of heirloom Turkey Red whole wheat flour with starter, water and salt and work the sprouted grains into the dough. Ferment in a cool dark place for 24 hours.
Day 4: Bake
Sandwich Loaf
Farm Club’s version of white bread will make your kids happy and you’ll like it too. Made from organically grown AP flour for a light soft texture and mixed with about 20% Michigan grown Heirloom wholewheat flour for flavor, texture and fiber. This is the perfect loaf for a perfect sandwich.
On Rotation
Masa Sourdough
This is what you get if you mix sourdough bread with a tortilla. We take whole-grain corn organically grown in Michigan and we put it through a process called nixtamalization - cooking corn in an alkaline solution of lime (calcium hydroxide) and water. This is the process that all corn goes through in route to making masa (Spanish for “dough”) for tortillas, tamales, gorditas or any of the plethora of tasty corn based foods throughout the Americas. We mill the nixtamalized corn into masa and mix it into a base of sourdough bread, shape into loaves, ferment overnight and bake the next day. And there you have it, the world’s first masa sourdough.
Caraway Rye
A solid rendition of a classic loaf. Freshly milled rye mixed with all-purpose flour to lighten up the crumb and with a perfect pinch of caraway to accompany your sauerkraut and Swiss cheese.
Heirloom Whole Wheat
Turkey Red is an old variety of wheat that arrived in Kansas from Ukraine in the 1800’s. It was a mainstay in American bread for decades but fell out of favor as modern varieties of wheat bred for yields over flavor began to dominate the market. A small dedicated group of farmers and bakers around the US and Canada are dedicated to keeping high quality historically significant wheat varieties alive and well. Turkey Red is flavorful and complex with a nutty aroma and a rich deep taste, this is the wholewheat that your grandma’s grandma would have cherished. Organically grown by Granor Farm and milled by us. This is the real deal.