Overnight sourdough buns made from a mix of freshly milled (we have our own mill) organic whole rye and wheat flour and\u00a0 5 kinds of seeds and grains.<\/p>\n
Vollkornbrot has a very distinctive, hearty, and complex flavor profile. It is made with a combination of whole grain flours like rye, wheat. The bread has a dense, chewy texture and a dark, thick crust<\/p>\n
The flavor is nutty, earthy, and slightly sweet, with a subtle tanginess from the sourdough starter that is often used\u00a0 <\/span>The addition of whole grains, seeds like sunflower and flax, and sesame gives it a wonderful crunch and extra nutty notes.<\/p>\n Vollkornbrot is often enjoyed with savory toppings like cheese, butter, cold cuts, or fish<\/p>\n But it also pairs beautifully with sweet toppings like honey or jam The hearty texture and robust flavor make it very satisfying and filling.<\/p>\n While it may be quite different from typical Filipino breads, Vollkornbrot has a unique charm and depth of flavor that many people grow to love. The combination of whole grains, seeds, and sourdough creates a truly special bread experience.<\/p>\n \n