Tender Earth Bakery (orders close sunday 6 pm)

SPROUTED SPELT

Spelt is an ancient variety of wheat that has a low gluten content. The sprouting process changes the composition of the grain to make it more easily digestible. We get our sprouted spelt flour from Granite Mill Farms in Trout Creek, MT. They use a stone mill to grind all their flour. Stone milling grinds the entire grain kernel which includes the germ, bran, and endosperm. This results in naturally whole grain flour with all the fiber, omega 3s, and nutrients of the grain which means more flavor!

Sourdough 

This is our answer to the everyday loaf of bread that is great for anything. It's perfect toasted for breakfast with some butter or jam, makes delicious sandwiches, or served next to dinner. We use Trailblazer Bread Flour from Cairn spring Mills in Burlington, WA. This bread flour is stone milled from Yecoro Rojo grains. Bread flours contain a higher protein content, usually around 13-14% compared to the 10-11% found in all purpose flour. This gets mixed with Expresso Whole Grain Flour from Cairn spring Mills. This flour is less sifted than the Trailblazer resulting in a heartier whole grain flour.

SPROUTED RYE

Rye has been historically known as the "poor man's wheat flour". Rye behaves much differently than traditional wheat. It has a much lower protein content which means it can be difficult to form enough strength in the dough. We mix the rye flour with bread flour so we can have a stronger dough and better gluten formation. We get our sprouted rye flour from Granite Mill Farms in Trout Creek, MT. All of their sprouted flours are whole grain and stone milled with no additives and nothing sifted out. This allows for amazing flavor and more nutritious bread.

Honey Farro Porridge