Roggenmehl

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