Zingerman’s Bakehouse has been making this bread for over 30 years.

It’s densely loaded with grains and seeds. Really, the ingredient list is outstanding – freshly milled wheat, cracked wheat, cracked rye, barley, cracked corn, millet, steel-cut oats, flax seeds, poppy seeds, a bit of buckwheat, some sea salt, and local honey. Since it’s naturally leavened, it has an 18 hour rise time. Once it’s ready to bake, the loaves are rolled by hand in sunflower seeds and baked for a crisp, chewy crust.

In a Bakehouse world filled with Pecan Raisin, Chile Cheddar, and a plethora of other popular offerings, it can get a little bit lost in the culinary shuffle. It’s worthy of all our attention—it’s a wonderful demonstration of the reality that one can create food that is both healthful and delicious!

Don’t just take it from me. It’s the favorite bread of our Service Center Assistant Manager Pattie.

“I love our 8 Grain 3 Seed Bread…. Why? Although there are so many grains and seeds (many of which are organic), it still seems like a sinful treat because the honey sweetens it. When I eat it, I feel like I’ve made a healthy choice. The crust is hearty, the interior is still pretty soft and chewy especially when you pop it in the toaster. My favorite way to enjoy it is toasted and topped with a little cream cheese and some Early Glow Strawberry Preserves. I also like to top with Koeze peanut butter. Sometimes I go wild and melt cheese on top!”