Traditional Amish sourdough bread made with locally grown spelt flour and long natural fermentation. A hearty, flavorful loaf with deep nutrition and old-world character.
What Makes This Bread Special
- Made the traditional sourdough way using a natural starter
- Long fermentation for flavor and digestibility
- Made with locally grown, chemical-free spelt
- Baked in small batches by a woman in our Amish community
- Rich, hearty texture you won’t find in most modern breads
About Spelt
Spelt is an ancient grain closely related to modern wheat but with a deeper, nuttier flavor. Many people find spelt easier to digest than modern wheat varieties.
Because this bread is made using traditional sourdough fermentation, the dough slowly ferments before baking. This process develops flavor and helps break down certain compounds that can make modern breads harder to digest.
Storage & Shelf Life
This bread is baked fresh and sent to you. It will last for a few days once you receive it.
You are welcome to freeze it at home. Thaw on the counter, and store in a sealed bag and use within several days.
How We Enjoy It
- Toasted with pasture-raised butter and honey
- Hearty sandwiches and grilled cheese
- Served alongside soups and stews
- Thick slices with eggs for breakfast
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5593 Airport Rd, Indiana, PA 15701
(570) 855-3715
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