bakery

Almost all the vital nutrients and substances are packed into the whole grain. The endosperm supplies carbohydrates, while the germ contains protein and many essential amino acids, plus polyunsaturated fatty acids, vitamins, minerals and trace elements. Demeter grains contain these important substances in organic quality. In their work, our millers from the region make sure that the vigour of the grain is retained during milling and afterwards – as do we when we gently process the flour in our bakery. 

It is the work that takes place during proving that makes the sourdough. The souring process ensures rising and pore formation. It also fills the bread dough with life and flavour. During the proving process, lactic acid bacteria and yeasts activate the sourdough. This creates carbon dioxide which allows the dough to rise. If the dough only rises for a short time, ferment sugars such as lactose and fructose are retained; these can cause bloating and intolerances. During a long proving process (known as “dough management”), these sugars are broken down completely. It also creates a more complex flavour. Gluten proteins are also made more digestible and more nutrients are created. Time is thus the key to the wholesomeness and flavour of our breads.

Our bakers work with grain yeast and sourdough. Because our dough proves for such a long time, we are able to use just one tenth of the normal amount of yeast. The less yeast we add, the longer it takes the dough to rise – but it absorbs more water, which is good for freshness. Because we bake gently, our bread has a loose crumb and a hard, crunchy crust. This serves to lock the freshness in. So Hermersberg bread is still tasty after four or five days.

Many foods – regardless of whether they are conventionally or organically farmed – naturally contain antinutrients. We know of, for example, oxalate in raw potatoes or lectins in pulses. The most important antinutrient in grain is phytic acid. This binds trace elements such as zinc, iron, phosphorus, calcium and magnesium and so prevents the body using them. Phytic acid also blocks enzymes that help us to digest. A long fermentation breaks down this antinutrient completely and makes all the energy of the grain accessible to our body.