Dinkelbrot (German spelt bread)

This very special German loaf was taught to us when we visited a bakery in Dresden years ago, and it has had a loyal fan following ever since. It features organic regionally grown spelt that we freshly mill in house on our New American stone mill. It’s leavened with a combination of our rye starter that includes some freshly milled organic rye flour as well as some yeast. We also add some real mashed potatoes for moistness, a touch of Michigan honey, a hint of savory spice and the crunchy texture of lots of toasted sunflower seeds. All that adds up to a loaf loaded with flavor. The tender crumb and thin crunchy crust is mighty enjoyable too.