Roggenmehl
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Made with wheat from Hokkaido, using marine yeast
Junmai daiginjo sake lees are added to the dough and left to mature at low temperature for a long time.
Homemade yeast fermented with apple juice and raisins for a week. It has a unique fruity aroma and sweetness.
Homemade yeast fermented with apple juice and raisins for a week. It has a unique fruity aroma and sweetness.
Made with a dough rich in milk, butter, and eggs, and using raisins soaked in fine liquor.
Mehrkornbrot is a bread made with 50% rye flour and 30% homemade sourdough. It contains pumpkin seeds, sunflower seeds, and sesame seeds.
Made with homemade yeast that has been matured for a week with apple juice and raisins.
Made with homemade yeast that has been matured for a week with apple juice and raisins.
Made with 50% rye flour, 50% bread flour, and homemade sourdough using marine yeast
Made with 90% whole grain rye flour, 10% strong whole wheat flour, and homemade sourdough starter
Whole grain bread
Made with 30% rye flour, 70% strong flour, homemade sourdough, Hamanako-produced seaweed, and sun-dried whitebait
A German bread with plenty of fruits, made with a mixture of 50% Fruitbrot rye coarsely ground flour and 50% strong whole wheat flour, using homemade sourdough starter and an equal amount of dried fruits (figs, raisins, orange peel, walnuts) kneaded into the dough.
Fruitbrot
