Nopal and agave near MagdalenasVillage of Magdalena, NM

Breads

Our lineup as of January 2016

All breads are whole-grain and most are whole-wheat.

Sourdough rye (also called country rye)Meteil 40% rye bread
Caraway (or fennel) rye
Seriously Rye (45%)
100% whole wheat
Sunflower seed (WW or light rye)
Poppyseed (WW or light rye)
Flaxseed (WW or light rye)
Sesame seed (WW or light rye)
Sprouted wheat
Sprouted wheat/anise
Hazelnut
Pumpkinseed (WW or light rye)
Millet WW (sometimes with potato)
Toasted buckwheat WW (wasn't very exciting)
Oat WW (not very exciting either)
Seven-grain (or 8G, 9G—depending on what extra seeds or grains we throw in)
Potato WW with roasted onion (or garlic, or other vegetable, or any of the seeds mentioned above)
Jalapeño cheddar
Caraway cheddar
Cinnamon raisin
Spelt WW

At present only around five of these breads are made with every bake, so order in advance if you want to influence the baking plan.

What's in the bread?

Basic yeast breads, the staff of life over wide areas of the world, contain only four ingredients: flour, water, yeast, and salt. Our breads are made 50–100% from organic hard spring wheat, rye, or a combination of whole grains, and 0–50% from high-protein bread flour, which lightens the texture and helps in the rise. Seeds, nuts, or sprouted or coarsely milled grains are added to most loaves. Sourdough culture (made with whole wheat flour) is used in most loaves for flavor and keeping quality. Barley malt powder is sometimes added as yeast food. No eggs, dairy products, sugar, or oil are added, but we may experiment with olives, herbs, molasses, honey, cinnamon, raisins, and other interesting ingredients. They'll be on the label.

How much salt do you use?

Our loaves, weighing 1.5 to 2 lb, contain about 4 g of salt each. Most store loaves contain at least twice as much. That much salt is unnecessary for flavor (and for your blood pressure), and leaves a salty aftertaste on the back of the tongue (mine, anyway).

In some of the images on these pages you'll see loaves with coarse sea salt sprinkled on top. These loaves were made with less salt (about 1/4 tsp) in the dough. But these days we mostly use other decoration, like poppy or sesame seeds.

How can I keep your bread fresh?

You can't. You can only slow down staling. It's recommended that you store bread in a bread box rather than in plastic or paper, but if you (like me) don't have a bread box, wrap it loosely in a plastic bag (it dries out fast in plain paper, though a waxed paper sack might work), keep at room temperature, and eat within three days. Our bread, free of chemical preservatives, but also free of the sweeteners, dairy, and fat that add shelf life, typically stays moist and flavorful for two days. After that time, toasting will improve the texture and taste, especially if you briefly wet both sides of the slice before toasting (try it—it's delicious!). If you wish to store a loaf for days or weeks, slicing it as soon as it's cool, then wrapping it in a plastic bag and freezing it, works well. You can remove as few slices as you want from the package and keep the rest frozen. But eventually it will dry out, even in the freezer. Don't store bread in the refrigerator. Bread is claimed, in all books I've read, to stale faster at those temperatures.

Special and bulk orders

Please contact us a few days in advance of need.