Vollkornbrot (German Rye Bread)

Our Vollkornbrot is a showcase for the true flavors of the rye grain. It features organic rye grown in Michigan, which we freshly mill, in house on our New American stone mill, into an aromatic whole grain rye flour. We ferment the starter for at least 12 hours before combining it with rye chops, sunflower seeds, and more whole grain rye flour for a natural fermentation process that coaxes every bit of flavor out of this under-appreciated grain. We bake these naturally leavened loaves in a 'falling' oven for over an hour and then wait 24 hours or so to cut into one, because these 100% rye breads continue to 'cure' long after the actual baking is complete. The wait is well worth it. The flavors are fruity, earthy, maybe a bit spicy and sweet, almost wine-like, rounded out by a pleasant sour.