In this installment
Jewish Rye Bread
Sesame Semolina Bread
Jewish Rye Bread
The loaf that started it all. Seriously. Zingerman’s Bakehouse came about because Zingerman’s Deli didn’t like the bread they were using for their sandwiches; the Reuben being the most popular (and that sits atop Rye Bread). Made with a natural rye sour starter, ground caraway seeds, and roughly 25% rye flour.
Sesame Semolina Bread
A traditional loaf in Sicily, this bread has a lovely golden yellow color thanks to the base of freshly milled whole grain durum semolina flour. Durum is the wheat commonly used to make pasta and couscous. When used for breads it creates a lightly sweet, nutty flavor that pairs remarkably well with the layer of roasty, toasty sesame seeds that coats the outside of this loaf.