The leavening power is achieved by a slow fermentation by wild yeast (AKA sourdough), provided by the organic flour and the surrounding environment. This pre-digestion of the rye flour by the wild yeast during fermentation allows for easier digestion of the bread by your body and increases nutrient availability from the grain to your body.

Whole grain rye flour contains less gluten than wheat, improves bowel function, decreases risk markers for colon cancer, and is an especially good source of the mineral manganese. Spelt is an ancient grain with a sweet nutty taste.

Other ingredients used in my breads besides the organic rye (80%) and spelt (20%) grains are mineral rich sea salt, water, dark maple syrup, spices, dried fruits, nuts and seeds.

My breads are dairy, sugar, wheat and commercial yeast free.

What is organic? Why go organic? Organic foods are grown without synthetic fertilizers, pesticides, or herbicides. Organic foods are not genetically modified. Organic foods are grown in soil that is nurtured, not treated, which means top soil, groundwater, rivers, lakes, streams, watersheds, fish & wildlife, and people are not compromised. Organic farmers conduct sophisticated crop rotations and spread mulch or manure to keep weeds at bay. Healthy food grows in healthy soil. You can often taste the difference!