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About our baking process...

Our breads are made solely with flour, water, salt and sourdough starter. All of our flour is organic - whether it is spelt, rye, emmer* or einkorn*. The grains are ground in a mill, close to the time of baking, optimizing the retention of the vitamins and minerals found in the grains. Kneading the dough by hand, enhances its flavors, which are often lost in a more intense and automated process. In order to maintain the ancient baking traditions until the very end, all the breads are baked in a wood oven I built.

 

* Emmer (also known as Farro) - an ancient wheat strain originating from Aaronsohn's mother of wheat.

* Einkorn - an ancient wheat grain rich in vitamins and minerals. It has a high protein and low starch content. Einkorn's gluten is mild and therefore easily digested. Its taste is especially rich, and comes highly recommended! This flour contains vitamin B1, vitamin B2, vitamin B6, zinc, magnesium and iron.