185元/0.5條, 370元/1.0條 (原0.25大圓=0.5條 ; 原0.5大圓=1.0條)

●生麵團重: 1255公克

●成份(全素，無油糖蛋奶) : 德國產斯佩爾特小麥全麥麵粉、德國產裸麥全麥麵粉、德國產小麥麵粉、酸種、法國 Guérande粗灰海鹽、飲用水。 

●本產品含有麩質，過敏者請留意。

●切片厚度: 1.2公分。

 

在早期歐洲農村裡，麵包是農人們每天最直接也最經濟的能量來源，但不是家家戶戶都有烤麵包的設備，依賴的是農村共用的公共麵包窯。 燒窯的前置作業非常長且耗費人力，因此窯每隔一段時間(通常為一週)才會開啟，讓大家把發酵好的麵團拿到公共麵包窯由專人烘烤。

在當時，經過加工的白麵粉是較昂貴的，農家製作的麵包大多以村莊磨製的粗糧麵粉為主，外型上也僅為了吃飽而沒有任何修飾較為淳樸、粗獷。

這種農村做出來的粗糧麵包被當時的社會視為只有窮人或勞力階級才吃的食物，如今隨著知識的普及和觀念更新，這種用酸種慢慢發酵的大量全穀類麵包，搖身一變變成營養、健康的飲食指標。

磚麥使用富含蛋白質及礦物質，帶著獨特堅果香氣的古代原生種斯佩爾特小麥，以及富含膳食纖維、粗獷而深邃甜美氣息的裸麥作為此款麵包的「粗糧」，讓兩種特色鮮明的穀類融合成一種新的風味層次。  

近2.5公斤的大型麵包，讓有著焦糖、榛果般烤焙香氣的厚實外皮，包裹著柔和且層次鮮明發酵香氣的組織。 

形成一個很平衡的咀嚼，整體層次更豐富 搭配食材上更是多元多選擇，不論是酸種新手老手都是絕對不能錯過的！

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NTD185/half ,  NTD370/whole 

●Dough Weight : 1255g

●Ingredients(vegan) : whole meal spelt flour, whole meal rye flour, wheat flour T550, sourdough, Guérande coarse sea salt, water. 

●Allergic Info, GLUTEN(WHEAT, SPELT, RYE).

 

In early European rural areas, bread was the most direct and economical source of energy for farmers. However, not every household had a bread oven, so they relied on communal village ovens. The process of heating these ovens was lengthy and labour-intensive, meaning they were only fired up at intervals (usually weekly), allowing villagers to bring their proofed dough to be baked by a designated baker.

At that time, processed white flour was relatively expensive, so most rural bread was made from coarsely milled whole grain flour from local mills. These loaves were typically plain and rustic, designed primarily to fill the stomach rather than for aesthetic appeal. Before baking, bread would be marked with letters or symbols to distinguish each household's loaf. Given that bread had to last until the next baking session, it was often very large and easier to store.

Such coarse, rustic bread was viewed as food for the poor or working class in those days. However, with increased knowledge and evolving perspectives, this type of sourdough, slowly fermented whole grain bread has now become a symbol of nutrition and healthy eating.

Our Brick Bread uses ancient spelt wheat, rich in protein and minerals with a distinctive nutty aroma, combined with rye, which is high in dietary fibre and offers a robust, deep sweetness. These two distinct grains blend to create a new layer of flavour.

The nearly 2.5-kilogram large loaf features a thick crust with caramel and hazelnut-like roasting aromas, encasing a tender, flavourful crumb with a complex fermentation profile. It provides a balanced chew with a rich overall texture, making it a versatile accompaniment for a variety of ingredients. Whether you are new to sourdough or an experienced baker, this bread is definitely a must-try!