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This Is Real Bread


ORIGIN Breads bakes small batches of naturally-leavened, long-fermented breads with organic wheat and grains grown and stone milled in Wisconsin.

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This Is Real Bread


ORIGIN Breads bakes small batches of naturally-leavened, long-fermented breads with organic wheat and grains grown and stone milled in Wisconsin.

 

LOCAL GRAINS | Stone milled

ORIGIN Breads is proud to source our organic wheat, rye, corn and oats locally from Lonesome Stone Milling in Lone Rock, Wisconsin. Thanks to Lonesome Stone's small community of local farmers, we can tell you the name of the farmer who grew the wheat for every bag of flour we use. We are currently baking with wheat, rye and spelt flours from Meadowlark Organics, whose farm is located in Ridgeway, Wisconsin. 

Lonesome Stone Milling also grinds our flour to order using an old-world method of stone milling their grains. As opposed to industrial roller mills, which process wheat kernels to separate the starchy endosperm from the wheat bran and wheat germ, stone milling keeps the wheat kernels intact, grinding the bran, germ and endosperm together. Why is this important? Because the wheat bran and wheat germ contain the healthy nutrients, fibers and oils, and keeping them together allows us to bake bread that is both nutritious and delicious.

 
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Naturally Leavened | Long-Fermented


All of our breads are naturally leavened. We mix our stone milled organic grains with water, salt and a healthy sourdough culture that is naturally populated by yeasts, bacteria and enzymes. After a long process of mixing, stretching and folding our dough by hand, we retard them at cool temperatures for at least 18 hours. This long fermentation is not only important in leavening and flavoring our dough, but it also provides time for the sourdough's lactic acid bacteria to neutralize the phytic acid that is found in the bran. Phytic acid locks in important antioxidants, folic acid, B vitamins and minerals, including iron, zinc, calcium and magnesium. A long fermentation results in bread that is more easily digestible and provides the lactic acid bacteria time to unlock these nutrients for our bodies to absorb.

Naturally Leavened | Long-Fermented


All of our breads are naturally leavened. We mix our stone milled organic grains with water, salt and a healthy sourdough culture that is naturally populated by yeasts, bacteria and enzymes. After a long process of mixing, stretching and folding our dough by hand, we retard them at cool temperatures for at least 18 hours. This long fermentation is not only important in leavening and flavoring our dough, but it also provides time for the sourdough's lactic acid bacteria to neutralize the phytic acid that is found in the bran. Phytic acid locks in important antioxidants, folic acid, B vitamins and minerals, including iron, zinc, calcium and magnesium. A long fermentation results in bread that is more easily digestible and provides the lactic acid bacteria time to unlock these nutrients for our bodies to absorb.

A BOLD bake to finish

After giving our breads plenty of time to develop prior to baking, we don't rush them through the oven. Using a small but powerful Belgian-made electric stone hearth oven, our process resembles that of baking in a wood-fired oven. We slowly preheat the baking stones to 500 degrees fahrenheit before we load the loaves in. After the bread has had a 15-minute steam bath, we cut the power and let the heat of the stones finish baking our bread to lovely dark caramelized colors. By baking our loaves dark, we can achieve the unique crust we're after while imparting more flavor to the internal crumb. 

The result: real bread

What do we mean by "real" bread? We borrow the term from the UK Charity, Sustain: The Alliance for Better Food and Farming, which supports the Real Bread Campaign. Their definition says real bread is made without the use of processing aids or any other artificial additives. For thousands of years bread has been a simple and fundamental part of our diet, but most modern loaves are now made using methods that are not concerned with nutritional qualities or any environmental impacts of how or where the grains are grown and milled. With a focus on locally-grown and milled grains, our core loaf is made with nothing more than flour, water and salt. Our natural levain (sourdough culture) and long fermentation times then work together to make our breads more digestible and nutritious. 

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Our Bread


Our Bread


ORIGIN

Our signature ORIGINal loaf is made with organic whole grain wheat flour, organic unbleached bread flour, organic whole rye flour, unrefined sea salt, a high hydration level and our natural sourdough culture. This loaf stands tall on its own, but we also think it dresses up nicely so use it as the base for our rotating specialty loaves that feature different grains and other natural ingredients, including olives, nuts, seeds, dried fruits and coconut and chocolate.

porridge

Our porridge breads focus on polenta and oats, because these grains are locally grown and milled, but we also like to play around with millet, quinoa, barley and coarse rye. By incorporating porridge into our final dough, we get breads with an added depth of flavor and nutrition, and a moist, creamy crumb with an extended shelf life. Our porridge breads also make amazing toast.

focaccia

We pride ourselves on making focaccia that is a long ways from the typical drab restaurant table bread that it has become. Our naturally-leavened round loaves are made with organic unbleached bread flour, organic whole grain wheat flour, organic whole rye flour, olive oil and a touch of pure honey. The moist, chewy crumb is filled with irregular holes and bookended by a crispy, olive-oily crust. Toppings vary. 

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