Ancient Rye Bread: Farm's Renaissance Grain Delights Artisan Bakeries
Fabian and Hilmar Reder, part-time farmers from an undisclosed location, have been cultivating ancient grains for five years. Their focus is on emmer and spelt, but they also grow ancient rye, also known as forest rye or Johannis rye, on a 3-hectare plot. They sell their produce directly to artisanal bakeries, on-site, and online.
The Reders' ancient rye is processed into organic wholemeal flour and groats, which they use to bake healthy, nutty-flavoured whole grain rye bread. This ancient grain variety, originating from the Near East and cultivated in Europe since the Neolithic era, can also be used for groats, sprouts, and risotto. The farm uses a blend of 70% rye and 30% ancient spelt and emmer flour for their sourdough.
The Reders' side business is part of a wider trend. Ancient grain varieties like rye are experiencing a renaissance due to the organic farming and slow food movement. These grains, such as ur- or forest rye, have longer stalks compared to modern varieties.
Fabian and Hilmar Reder's ancient rye is not only delicious but also part of a broader movement celebrating traditional, organic farming methods. Their products, including their unique whole grain rye bread, are available directly from them, supporting local, sustainable agriculture.
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