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A hearty rye bread from my hometown. Rye flour plus cracked rye give this bread a great rye flavour with great texture.
Prairie Boy Bread is the latest venture of Grant MacPherson. Since 2010, Grant has been committed to growing high quality, organic vegetables and now he is taking that same ethos and making some of the best bread available in Toronto. More than that, Grant continues to grow and contribute to a community of people dedicated to the art of eating well.
Prairie Boy Bread uses only organic flour and grains, sea salt, water and a natural sourdough culture. The sourdough culture is a symbiotic culture of wild yeast and Lactobacillus bacteria. It makes the bread rise, adds that delicious distinctive flavor and improves digestibility. We mix our bread with high levels of water and let it rest for 18 hours. This allows the bacteria time to break down the gluten and bring out the best flavours possible.
Prairie Boy Bread aims to reconnect people with agriculture, food, quality, cooking, gathering, sharing, pleasure, and knowledge.
Organic fife and stone ground Norwell flour, rye flour, cracked rye, water, sea salt, and wild yeast culture.
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