The history of “sourdough” goes way back, to over 4000 B.C. For our Manna Organics Sourdough breads, we use ancient Bavarian (the most southern state in Germany) family recipes, to make our delicious and easily digestible breads. This is done with simple ingredients and plenty of time. No commercial yeast is added. Our sourdough breads are fully fermented but not sprouted.
First we create a mixture of whole grain organic flour and water, and rest the dough in a warm and humid environment. We mill the flour just minutes before using it. It is not a sprouted flour. Because any ambient air contains naturally occurring yeast spores and friendly bacteria, they get attracted by the water-flour paste and begin to thrive on the nutritious mix. Over the course of days, they help ferment the dough. We also keep a little of the fully fermented dough and add it as starter to the next batch. We use what is called the “Triple Stage Sourdough Method”, meaning, water and flour is gradually added daily to the mix for 3 days, before we make the final dough. This allows for a long and thorough fermentation of the whole grain rye flour, and you can definitely taste the difference!
What happens during the sourdough fermentation process is a partial conversion of the sugars found in the starchy part of the grain into lactic acid. Naturally occurring lactobacilli in the water & dough mix produce lactic and acetic acids – hence the unique and rich flavor of our sourdough breads. They also help with the rising of the breads, because the simple sugars in the organic whole flour get partially converted into carbon dioxide and ethanol, which help the bread rise. Because we give this process 3 days, our breads tend to be more easily digestible and taste very lovely, with a pronounced but yet mild, pleasant sourdough flavor.
Just before baking, we add our unique blend of simple organic bread spices, a pinch of untreated sea salt and, depending on the flavors, sprouted organic seeds and our own organic multigrain blend. We hand shape the loaves and bake them slowly to perfection, and slice the bread nice and thin – perfect for sandwiches.
In our breads you will never find dough relaxers, conditioners, added sugars, coloring, commercial yeast, vinegar, baking powders or aids, or any other additives. All are triple Stage sourdough (fermented for 3 days, just like the Manna Breads).
SOURDOUGH BREAD VARIETIES:
For this simple delicacy, we only use fresh milled organic whole rye flour, filtered water, a few organic bread spices (cumin, coriander and caraway), and untreated sea salt, and that is all this bread needs for a hearty wholesome taste. Contains no commercial yeast. Contains no wheat.
Good things take time! Over the course of several days, we let the sourdough ripen naturally. Freshly milled organic whole rye and whole wheat flour, a generous portion of organic sprouted whole sunflower seeds, organic rolled oats, filtered water, a few bread spices and a dash of untreated sea salt makes this variety unique. Contains no commercial yeast.
Multigrain Flax Sourdough Bread:
High in Omega 3, this nutritious and tasty bread is guaranteed to be everyone’s favorite. Our unique multigrain blend, created in house with fresh ingredients, adds a complex taste profile. Freshly milled organic whole rye and whole wheat flour, filtered water, and a dash of untreated sea salt help create a hearty and healthy alternative to traditional sliced bread. Seven Grain Blend: whole wheat, whole rye, barley, oats, flax, millet, buckwheat. Contains no commercial yeast.
