First developed for Zingerman’s Roadhouse, now a local favorite.

This recipe was developed for our classic American restaurant, Zingerman’s Roadhouse. It’s become a bit of a local favorite, but it’s not well known beyond Ann Arbor.

Roadhouse Bread is based on an early American recipe made by combining freshly milled rye flour and organic cornmeal from Janie’s Mill with organic wheat flour. The ratio of wheat we’re using is probably higher than the typical farmer could have afforded, but anyone from an 18th-century New Englander to Laura Ingalls Wilder would recognize and enjoy it today.

It’s now made with freshly milled rye.

The Bakehouse mills rye berries (from a farm in western Illinois) right here at the Bakehouse. Fresh milling adds flavor and leaves natural nutrients intact. Although studies are showing that this makes a big difference in how bread impacts our bodies, more importantly it improves the flavor and texture.

It’s got a really great crust and soft chewy center that has a slight sweetness from the addition of dark molasses. Excellent with cream cheese and smoked salmon.