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Real Sourdough Bread | Rollin' Street Bakery

Why Sourdough Bread Better For You Than Regular Bread?

The bacteria in the sourdough culture work to predigest the starches in the grains, thus making it more easily digestible to the consumer

Sourdough bread takes your body longer to digest, which in turn also helps to slow your blood sugar from going too high.

The lactic acid bacteria found in sourdough produced organic acids during fermentation.

These acids could very be what delays your stomach from epmtying the sourdough bread. 

Sourdough is also a prebiotic which helps to support the gut micobiome.

In our traditional sourdough recipes, there are only three ingredients:  sourdough starter (which consists of flour and water), water, flour and spice. It’s about as natural as you get when it comes to bread.

Crunchy crust, natural flavor and long shelf life, all of which are the main reasons why bread is so demanding.

Why Rye ?

Rye has a much lower glycemic index than ordinary white flour

Rye is low in saturated fat and rich in B vitamins, iron – which makes red blood cells – and magnesium, which converts food into energy.

Rye bread – and, in particular, dark rye – usually has higher fibre content than other breads, which can be useful for those suffering from constipation.

Rye bread can be a good option for people with different dietary requirements.

Studies have shown that Rye flour can help regulate blood sugar levels which helps ward off diabetes.

Our Bread

Thirty-Three – Mix of 33 % of Rye flour and 67 % of Wheat flour

One hundred – 100 % of Rye flour

We alternate these variants:

  • Plain
  • Sunflower
  • Multigrain
  • Flaxseed
  • Olive
  • Carrot
  • Chia