{"id":671,"date":"2020-03-28T13:44:15","date_gmt":"2020-03-28T13:44:15","guid":{"rendered":"http:\/\/www.7zaligheden.nl\/?page_id=671"},"modified":"2024-03-11T19:30:55","modified_gmt":"2024-03-11T19:30:55","slug":"english","status":"publish","type":"page","link":"https:\/\/www.7zaligheden.nl\/?page_id=671","title":{"rendered":"ENGLISH"},"content":{"rendered":"\n

BREAD<\/strong><\/h1>\n\n\n
\n
\"\"<\/figure>\n<\/div>\n\n\n

Our artisan baked sourdough bread is made with our home-grown sourdough starter, slowly created by wild yeast naturally occurring in the air and flour.<\/p>\n\n\n\n

Because we refresh our sourdough starter daily, our bread does not taste sour, but it is very characterful due to the long fermentation of the dough (up to 36 hours).<\/p>\n\n\n\n

Bread baked from organic rye, spelt, kamut and wheat flour, Italian semolina, slowly ground on millstones, which preserves flavors and nutrients, which greatly benefits the taste and quality of the bread. Please have a look at this very informative and revealing article about long fermenting sourdough.<\/p>\n\n\n\n

We are also familiar with baking bread with flour from ancient Italian grains. Our purpose is to provide bread for people with a gluten or other digestive intolerances<\/em><\/strong>. Ancient grains were never manipulated or genetically modified. Ancient grains are GMO-free<\/strong> !<\/p>\n\n\n\n

Due to the traditional process of frequent folding the dough, a traditional method that has largely been lost due to the “time is money” philosophy, the sugars that occur naturally in the flour come to the surface \/ crust of our bread and is “caramelizing” the crust during baking, resulting in a thin, crispy, highly aromatic crust.<\/p>\n\n\n\n

Each bread is made, shaped and baked in our own oven with our own hands. In the morning our dough is prepared and left to rise overnight, then baked in our brick oven. Healthy and Pure bread.<\/p>\n\n\n\n

People who who have a gluten or other digestive intolerance, will do very with our bread. Mainly because of the fact that we ferment our dough for up to 36 hours before baking. And beside that, our bread does not contain any chemical additives, such as e.g. yeast or flavor enhancers. Our bread rises for a very long time. We only use our own natural sourdough to make our bread rise. It is known that this long proofing process changes the structure of the dough, so that the bread is ultimately more and better digestible and more nutritious . (For more details please check the articles about sourdough)<\/p>\n\n\n\n

PAIN de CAMPAGNE<\/strong> (French traditional bread)<\/h2>\n\n\n
\n
\"\"
Pain de Campagne (traditional French country bread)<\/figcaption><\/figure>\n<\/div>\n\n\n

Our Pain de Campagne is made according to an old French recipe and is a bread with a delicious aroma, crispy crust. Organic wheat flour and a bit of rye flour and a high hydration ensure that this bread is delicious and can be stored for 5 to 7 days!<\/p>\n\n\n\n

BLONDE<\/strong> (semola \/ wheat flour)<\/h2>\n\n\n\n

This is our white bread, 50% semola \/ 50% wheat flour. It is not really completely white, because the flour is not completely sieved out and our sourdough starter contains a lot of whole wheat flour. In addition, it is organic wheat, ground on millstones. Our Semola comes from southern Italy. In the past, Semola bread was baked in the south of Italy and Sicily (pane grano duro), because it was cheaper than wheat flour. This is the lightest bread we bake, but very characteristic and one of our favorites \u2026\u2026\u2026.<\/p>\n\n\n\n

\"\"
Semola\/ Wheat flower<\/figcaption><\/figure>\n\n\n\n

RYE<\/strong> bread<\/h2>\n\n\n\n

We bake 2 types of rye bread: 100% wholemeal rye bread and a rye \/ wheat bread with a composition of 50% organic wholemeal rye flour and 50% organic wholemeal wheat flour<\/p>\n\n\n\n

100% WHOLEWHEAT RYE<\/p>\n\n\n

\n
\"\"


100% whole wheat rye flour, sourdough starter, water, sea salt \u2026. that’s all!<\/figcaption><\/figure>\n<\/div>\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n

RYE \/ WHEAT<\/strong><\/h2>\n\n\n\n

50% whole wheat rye flour \/ 50% whole wheat wheat flour<\/p>\n\n\n

\n
\"\"
Our Ray \/ Wheat bread<\/figcaption><\/figure>\n<\/div>\n\n\n

100% WHOLE GRAIN SPELT<\/strong><\/h2>\n\n\n\n

Our 100% spelt bread, from whole wheat spelled, ground on millstones by the Commandeursmolen, our sourdough starter, water sea salt.<\/p>\n\n\n\n

We also bake organic spelt bread, whole meal or mix white flour with a small amount of whole meal spelt to enhance the flavour<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

OLIVES \/ ROSEMARY<\/strong><\/h2>\n\n\n\n

Our olive \/ rosemary bread is made like our other breads, but with the addition of organic olives and rosemary. Wheat flour, sourdough starter, water, salt, olives, rosemary \u2026<\/p>\n\n\n

\n
\"\"
Our Olives \/ Rosemary bread<\/figcaption><\/figure>\n<\/div>\n\n\n

ANCIENT ITALIAN GRAINS<\/strong><\/h2>\n\n\n\n

Sourdough bread made of ancient (durum) grains, Capelli, Saragolla, Marzellina<\/p>\n\n\n\n

Unique for Amsterdam. Produced in very low quantities. Only available by order<\/p>\n\n\n

\n
\"\"
Ancient Italian Grains SENATORE CAPELLI, SARAGOLLA, MARZELLINA<\/figcaption><\/figure>\n<\/div>\n\n\n

<\/p>\n\n\n\n