This is a dense, slightly sour tastig bread, which needs to be thinly sliced. It has a low glycemic index making it suitable for diabetics and has reduced gluten or wheat toxicity making it an attractive alternative for gluten intolerant. Kind of like a german type sourdough bread.
We grind the sprrouted wheat and add the sourdough along with organic jaggery, sea salt, and yeast. Then we slow bake it to produce this very healthy, easily digestible bread.
Shelf life - About a week
This is made by George in Kodaikannal. So we stock them in bangalore and give it to customers.
He says "Most sourdough is just a variant on yeast bread made with atta etc. None, to my knowledge, use sprouted wheat and heavily fermented dough. It is most similar to a heavy German style bread"
This is "Real Bread" Made the way bread was made in ancient times. We make this bread with equal parts sour dough and sprouted wheat seeds.
We ferment the sourdough for 4 days. This dramatically reduces gluten and the toxic elments in wheat that bother many people. We sprout the organic wheat kernels, which improves the nutriitional components, making it more digetable and imparting a sweet nutty flavour.
NO Maida. NO Preservatives.
