Einkorn Ancient Whole Graint Sourdough- Einkorn is an ancient, soft wheat believed to have originated in the Fertile Crescent. It was collected by hunter gatherers for thousands of years before our co-domestication some 7-10 millennia ago. Einkorn is the most primitive of wheats, both genetically, and to humankind – being our “first wheat.” Seriously OG. Einkorn is a relatively “weak” flour in terms of loft-providing gluten, though incredibly robust in earthy, ancient flavor. It affords nutty, toasty notes, a delicate mouthfeel, and a subtle orange hue in the crumb, which is complemented by the texture and umami of a porridge of toasted cracked grain and sesame seeds. The panned loaf’s crust is complex, almost primordial, with just the right amount of chew; the perfect compliment to the inner expression in its delicate, flavor ladened crumb. Taste History, today. Ingredients: Responsibly Grown Einkorn Flour & Cracked Grain [OR], Sesame Seeds [MX], Sea Salt [IT], Wild Yeast
OG (Original Grain) Sourdough- Emmer is an Ancient, hard wheat believed to have originated in the Fertile Crescent. It was collected by hunter gatherers for thousands of years before its domestication around 7000 BC. Seriously, Emmer is a legit OG. This Ancient Grain is also largely genetically intact; far easier for us to digest. And Oh Gosh… is it delicious! Oregon grown and milled, this Emmer offers an earthy, grassy edge that compliments the wheat-forward flavor of Landrace varietal, Yecora Rojo, whose strength provides the loaf’s loft. The two combine in a wheaty, nutty, delicate crumb with a decidedly sour tang from the long, slow fermentation process. So, go ahead, kick it old school: Enjoy OG! Ingredients: Organic &/ or Responsibly Grown Wheat Flours (Emmer, Yecorja Rojo) [OR & WA], Water, Sea Salt [IT], Wild Yeast
Seeded Wheat Sourdough- A hearty blend of winter & spring wheat varietals, and a touch of Dark Northern Rye, nestle poppy, sunflower, and pumpkin seeds in this loaf's tender crumb, that affords a subtle, yet unmistakable, sour tang. The outer crust is rolled in pumpkin, sunflower, flax, and sesame seeds that roast to perfection during the bake. Simply, a straight-forward naturally leavened bread that's ideal toasting on a chilly fall day. Organic Winter & Spring Wheat Flours [OR & WA], Water, Organic Malted Barley [OR], Organic Poppy Seeds [SP], Organic Sunflower Seeds [CA], Organic Brown Sesame Seeds [MX], Organic Flax Seeds [ND], Sea Salt [IT], Wild Yeast
Butter Dill (Pain de Mile)- This loaf stands alone in the pantheon of Mill Fire Baking's approach to Bread. In that, it is completely devoid of the dramatically rugged crust I typically seek. Here, ever true to it's name (Pain de Mie: soft crumb bread), is a Bread that's decidely focused on the loaf's interior, or Crumb, which is lusciously tender and buttery throughout, affording a mild tang that's set against a steady thrum of fresh dill. This is a Bread that's ideal for any application, especially when lightly toasted, grilled, or enjoyed straight from the oven when it's all but too hot to handle. Organic Wheat Flours [OR & WA], Organic Milk [OR], Butter [OR], Organic Honey [OR], Sea Salt [IT], Organic Dill [OR], WIld & Commercial Yeasts
Cranberry Pecan Sourdough- Oh Joy! This memorable delight that spread cheer during the “Holiday Season” is back! These lucious loaves are simply chocked full of pecans and cranberries to the point where the dough struggles to hold them in place. It’s admittedly a bit over the top. The result, however, is delectable. The dough becomes infused with sweet, buttery tones, punctuated by sharper notes of tang, and bursts of flavor that surprise and delight. The bread shines when paired with nibbles of cheese, fruits, and charcuterie; or, if you prefer, as a solo act, captivating and sufficient in itself. Organic & Responsibly Grown Wheat Flours (Hard Red Winter) [OR], Organic Sundried Cranberries [MI], Organic Pecans [NM], Sea Salt [IT]
Toasted Hazelnut & Dark Chocolate Sourdough- Simply Decadent. And another crowd favorite I roll out for the Holiday Season. Loaves are absolutely loaded with Oregon grown hazelnuts and dark chocolate -- infusing the dough with deep, musty and nutty tones, punctuated by rich earthy chocolate and a subtle sour tang -- to a point where the dough just holds them in place. The bread shines when sliced somewhat thin to accompany soft cheeses. I'm a big fan of a healthy slathering of funky goat cheese. Whatever you opt for, I dare you to have just one slice. Organic & Responsibly Grown Wheat Flours (Hard Red Winter) [OR], Organic Hazelnuts [OR], Organic Dark Chocolate [Peru], Sea Salt [IT]
Bird’s Foot Whole Grain Rye with Toasted Sesame & Fenugreek- This loaf is other-wordly; a humble tour de force of flavor and texture that brings focus to present experience infused with rustic nostalgia and seemingly far away places. Rye chops, rye meal, toasted sesame seeds, and whole Fenugreeek lend tooth and texture to a surprisingly tender crumb that delivers a depth of savory umami, with subtly sweet, nutty tones that whisper of maple syrup and carmelized brown sugar. The crust affords chew, notes of smoke, and an almost effervescent tingle. Slice thinly, toast, and enjoy with goat cheese, sauerkraut, or other supporting players that offer a funk of flavor. Organic & Responsibly Grown Rye Chops, Meal, & Flour (Dark Northern) [OR], Organic Brown Sesame Seeds [MX], Organic Fenugreek Seeds [IN], Sea Salt [IT]
Whole Rye w/Cardamom- This rustic loaf is 100% Rye; gloriously simple, and delicious Rye. It affords a rugged, unpredictably dramatic crust cradling a sturdy, yet surprising tender interior crumb that’s seductively spiced with cardamom (aka “the Bend Spice”). This Bread beckons to be paired; equally at home with artisan foods of "strong character", like hard and soft cheeses, smoked or cured fish and meats, and all manner of fermented magic; or in quiet simplicity and generous companionship with simple salty butter, vegan or otherwise. Ingredients: Organic Rye flour (Dark Northern) [OR], Water, Sea Salt [IT], Cardamom [CA], Wild Yeast
Einkorn Ancient Whole Graint Sourdough- Einkorn is an ancient, soft wheat believed to have originated in the Fertile Crescent. It was collected by hunter gatherers for thousands of years before our co-domestication some 7-10 millennia ago. Einkorn is the most primitive of wheats, both genetically, and to humankind – being our “first wheat.” Seriously OG. Einkorn is a relatively “weak” flour in terms of loft-providing gluten, though incredibly robust in earthy, ancient flavor. It affords nutty, toasty notes, a delicate mouthfeel, and a subtle orange hue in the crumb, which is complemented by the texture and umami of a porridge of toasted cracked grain and sesame seeds. The panned loaf’s crust is complex, almost primordial, with just the right amount of chew; the perfect compliment to the inner expression in its delicate, flavor ladened crumb. Taste History, today. Ingredients: Responsibly Grown Einkorn Flour & Cracked Grain [OR], Sesame Seeds [MX], Sea Salt [IT], Wild Yeast
OG (Original Grain) Sourdough- Emmer is an Ancient, hard wheat believed to have originated in the Fertile Crescent. It was collected by hunter gatherers for thousands of years before its domestication around 7000 BC. Seriously, Emmer is a legit OG. This Ancient Grain is also largely genetically intact; far easier for us to digest. And Oh Gosh… is it delicious! Oregon grown and milled, this Emmer offers an earthy, grassy edge that compliments the wheat-forward flavor of Landrace varietal, Yecora Rojo, whose strength provides the loaf’s loft. The two combine in a wheaty, nutty, delicate crumb with a decidedly sour tang from the long, slow fermentation process. So, go ahead, kick it old school: Enjoy OG! Ingredients: Organic &/ or Responsibly Grown Wheat Flours (Emmer, Yecorja Rojo) [OR & WA], Water, Sea Salt [IT], Wild Yeast
Seeded Wheat Sourdough- A hearty blend of winter & spring wheat varietals, and a touch of Dark Northern Rye, nestle poppy, sunflower, and pumpkin seeds in this loaf's tender crumb, that affords a subtle, yet unmistakable, sour tang. The outer crust is rolled in pumpkin, sunflower, flax, and sesame seeds that roast to perfection during the bake. Simply, a straight-forward naturally leavened bread that's ideal toasting on a chilly fall day. Organic Winter & Spring Wheat Flours [OR & WA], Water, Organic Malted Barley [OR], Organic Poppy Seeds [SP], Organic Sunflower Seeds [CA], Organic Brown Sesame Seeds [MX], Organic Flax Seeds [ND], Sea Salt [IT], Wild Yeast
Butter Dill (Pain de Mile)- This loaf stands alone in the pantheon of Mill Fire Baking's approach to Bread. In that, it is completely devoid of the dramatically rugged crust I typically seek. Here, ever true to it's name (Pain de Mie: soft crumb bread), is a Bread that's decidely focused on the loaf's interior, or Crumb, which is lusciously tender and buttery throughout, affording a mild tang that's set against a steady thrum of fresh dill. This is a Bread that's ideal for any application, especially when lightly toasted, grilled, or enjoyed straight from the oven when it's all but too hot to handle. Organic Wheat Flours [OR & WA], Organic Milk [OR], Butter [OR], Organic Honey [OR], Sea Salt [IT], Organic Dill [OR], WIld & Commercial Yeasts
Cranberry Pecan Sourdough- Oh Joy! This memorable delight that spread cheer during the “Holiday Season” is back! These lucious loaves are simply chocked full of pecans and cranberries to the point where the dough struggles to hold them in place. It’s admittedly a bit over the top. The result, however, is delectable. The dough becomes infused with sweet, buttery tones, punctuated by sharper notes of tang, and bursts of flavor that surprise and delight. The bread shines when paired with nibbles of cheese, fruits, and charcuterie; or, if you prefer, as a solo act, captivating and sufficient in itself. Organic & Responsibly Grown Wheat Flours (Hard Red Winter) [OR], Organic Sundried Cranberries [MI], Organic Pecans [NM], Sea Salt [IT]
Toasted Hazelnut & Dark Chocolate Sourdough- Simply Decadent. And another crowd favorite I roll out for the Holiday Season. Loaves are absolutely loaded with Oregon grown hazelnuts and dark chocolate -- infusing the dough with deep, musty and nutty tones, punctuated by rich earthy chocolate and a subtle sour tang -- to a point where the dough just holds them in place. The bread shines when sliced somewhat thin to accompany soft cheeses. I'm a big fan of a healthy slathering of funky goat cheese. Whatever you opt for, I dare you to have just one slice. Organic & Responsibly Grown Wheat Flours (Hard Red Winter) [OR], Organic Hazelnuts [OR], Organic Dark Chocolate [Peru], Sea Salt [IT]
Bird’s Foot Whole Grain Rye with Toasted Sesame & Fenugreek- This loaf is other-wordly; a humble tour de force of flavor and texture that brings focus to present experience infused with rustic nostalgia and seemingly far away places. Rye chops, rye meal, toasted sesame seeds, and whole Fenugreeek lend tooth and texture to a surprisingly tender crumb that delivers a depth of savory umami, with subtly sweet, nutty tones that whisper of maple syrup and carmelized brown sugar. The crust affords chew, notes of smoke, and an almost effervescent tingle. Slice thinly, toast, and enjoy with goat cheese, sauerkraut, or other supporting players that offer a funk of flavor. Organic & Responsibly Grown Rye Chops, Meal, & Flour (Dark Northern) [OR], Organic Brown Sesame Seeds [MX], Organic Fenugreek Seeds [IN], Sea Salt [IT]
Whole Rye w/Cardamom- This rustic loaf is 100% Rye; gloriously simple, and delicious Rye. It affords a rugged, unpredictably dramatic crust cradling a sturdy, yet surprising tender interior crumb that’s seductively spiced with cardamom (aka “the Bend Spice”). This Bread beckons to be paired; equally at home with artisan foods of "strong character", like hard and soft cheeses, smoked or cured fish and meats, and all manner of fermented magic; or in quiet simplicity and generous companionship with simple salty butter, vegan or otherwise. Ingredients: Organic Rye flour (Dark Northern) [OR], Water, Sea Salt [IT], Cardamom [CA], Wild Yeast
