COPYRIGHT © 2011. Anna's Daughters' Rye Bread
High quality stone ground grain is one of the most important aspects of my bread. Due to the slow, low heat process of grinding with stone, grain prepared this way retains a high percentage of the nutrients found in the whole grain berries, much higher than grain processed conventionally. In fact, three researchers at McGill University did a study on organic stone ground grain bread and found it to be much more healthy than conventionally produced bread.
My bread contains around 90% rye, which gives it a uniquely dense, hearty taste and texture. Most rye breads don't have nearly as much rye, substituting the delicious grain for too much wheat. I use the highest quality organic rye grain, stone ground in small batches for me by the local San Francisco Bay Area mill, Certified Foods, Inc.
The unique flavor of my bread is due to 18 years of trial and error in the pursuit of the perfect sourdough starter. Sourdough starter is a finicky thing: it takes a lot of work to get the right yeast cultures. Once you have it just right though, there is nothing more flavorful than good sourdough bread. Furthermore, fermenting the dough overnight enables nutrients in the seeds and grain to be absorbed by our bodies. My decade old starter is the heart and soul of my rye bread.
Because my products are made with the finest organic ingredients, you can be assured that they are both delicious and nutritious. But it is not just the ingredients that matter; the way ingredients are prepared and combined can often make the biggest difference. That is why I use the age-old process of stone grinding grain for each of my products. Furthermore, my unique sourdough and fermenting process creates a finished product that is much more than its parts, allowing your body to use a much higher percentage of the nutrients in the bread.
Anna’s Daughters’ Rye is a Northern European style bread. Though nominally Danish, Anna's Daughters' Rye Bread tastes just like many German and Jewish rye breads. Where I come from, Denmark, it is called rugbrød and is the foundation of a traditional diet. Danes eat it thinly sliced with both savory and sweet condiments creatively organized on top as an open faced sandwich, a tradition called smørbrød.
If you don't eat my bread right away, don't worry. It lasts for ten or more days in the refrigerator, or more than three months in the freezer. Watch my video to see more tips on storage and serving my bread.
The care, quality, and tradition that goes into each loaf of Anna's Daughters' Rye Bread makes a difference. Thinly sliced, eaten plain or with any number of condiments, toasted or un-toasted, with butter, cheese or chocolate, my rye bread is simply delicious.
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