Red Fife Wheat, Einkorn Wheat, Glenn and Redeemer Wheat Flour, Sprouted Rye Berries, Sprouted Einkorn Berries, Sprouted Red Fife Berries, Pumpkin Seeds, Flax Seeds, Sunflower Seeds, Sesame Seeds, Salt, Water

This bread is comprised of over 50% sprouts and seeds for digestive and macro-nutritive purposes. This also translates to a much lower gluten content. I sprout fresh organic wheat berries harvested in NY State and add them to the dough at their peak. The sprouts are like boba pearls of juicy vegetal flavors. I freshly toast the sunflower and sesame seeds to release oils and aroma, then soak all of the seeds so the bread stays soft for days.