Cooked grains and seeds infused with sourdough
- Ready to use sprouted rye infused with sourdough
- Clean label
- Offering the ultimate taste and freshness experience in bread
- Enabling a short, easy and safe process
Did you know? The future of bread lies in it's past...
In the northern countries where rye bread was an important part of the diet, the rye kernels were soaked in water to become tender and as such ready for consumption. Today, many German and Scandinavian bakers are still using this method to create their bread. Softgrain is based on this process of precooking rye kernels.
Centuries ago, Russian and Chinese folks were sprouting grains and beans as it allowed them to enjoy many health benefits. Sprouting is a very ancient and natural process.
