8-Grain 3-Seed Bread from the Bakehouse

Excerpt from Ari’s Top 5 enews

A happy confluence of health and culinary excellence

8-Grain 3-Seed Bread is one of the first breads we started making at the Bakehouse nearly 30 years ago! Dense, loaded with grains and seeds to make a nutritional dream come true. In a Bakehouse world filled with Pecan RaisinPaesano, and a plethora of other popular offerings, it can get a little bit lost in the culinary shuffle of all those beautiful breads on the shelves in the Bakeshop. It’s worthy of all our attention—it’s a wonderful demonstration of the reality that one can create food that is both healthful and delicious!

The ingredient list for our 8-Grain 3-Seed Bread is exceptional—hard Red Spring wheat from Michigan that’s freshly milled here at the Bakehouse, cracked wheat, cracked rye, barley, cracked corn, millet, steel cut oats, flax seeds, poppy seeds, a bit of buckwheat, some sea salt, and a little local honey. The whole thing gets hand rolled in sunflower (the national flower of Ukraine) seeds and then baked until it has a nice, slightly crisp, gently chewy crust. The loaf is naturally leavened as well (no commercial yeast is added) as nearly every bread was up until the middle of the 19th century, meaning it has about an 18-hour rise time. I look at it almost like a baked off bowl of amazing porridge—it’s not very sweet on its own, and so it’s well-suited to both sweet and savory toppings. I love it toasted and topped with good olive oil. It’s great with cream cheese and some of that smoked herring or octopus. Really good with butter, jam, honey, or some amazing Georgia Grinders Almond Butter.