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Ingredients: Filtered water, organic wheat flour, wheat, flax, barley, oat, millet, corn, rye grain, natural sourdough starter, dates, sea salt, organic cornmeal
Nashoba Brook Bakery
West Concord, MA
Nashoba Brook Bakery opened for business in 1998 in Concord, Massachusetts on the banks of the Nashoba Brook. All of their breads use the "Slowrise" technique of baking. "Slowrise" is one way of saying that the doughs they mix and the breads they bake owe much of their glossy, web-like texture to the mellow leavening action of the sourdough starter created from local, wild Concord grapes by Stu Witt, Co-founder. Their breads take almost 24 hours from mixing to cooling, and that long slow development results in delicious, nutritious and easy to digest breads.
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