Diversity Loaf

Seasonal powerhouse mix full of different plant based ingredients. Crafted with roller milled wheat flour added to a freshly (stone) milled diversity mix that I craft by my own with different heritage- or ancient- (like spelt, emmer, einkorn, khorasan, barley) and pseudo- grains (like oat, buckwheat), seeds, legumes, botanicals and herbs.

This bread is never quite the same! It is a celebration of what sustainable farming and the field has to give us.

It helps you eat the recommended 30+ plants a week in a meaninful and diverse way. According to recent research eating 30 different plants a week can boost the diversity and health of your gut microbiome. And in turn, it may affect many other aspects of your health. PLUS, by naturally fermenting it for ~36h, this will boost the bioavailability of polyphenols and many other nutrients such as Folate (B9) which are essential for good health.

This bread contains gluten. Our loaves are made from traditionally grown wheat, barley, rye, spelt, and other gluten-containing grains. Although long fermentation breaks down some gluten and phytates, this bread is not gluten-free.