Our SEEDED Multigrain loaf is our most whole-grain loaf to date.
“When I started Macrina, thirty years ago, it was thrilling to be part of the artisan bread movement that brought French and Italian-style breads to many cities in America,” says Leslie Mackie, Macrina’s founder. “These days, I’m even more excited about the heritage grain movement. The new flours that are available now make me as excited to be baking today as I was when I opened Macrina.”
As our 30th Anniversary quickly approaches, and an increasing number of customer request whole grain breads, Leslie has created a new loaf that is our most whole grain loaf to date. In addition to providing a pleasing texture, the higher fiber in the whole grain flours offer greater nutritional density, an important consideration of ours.
The Seeded Multigrain Loaf features locally grown and milled organic flours from Cairnspring Mills located in the Skagit Valley. The best reason for using local flours is the flavor, but it’s also good for the local economy and reduces shipping distances. Additionally, the farmers growing the grains Cairnspring purchases and mills use environmentally friendly farming methods to reduce their carbon footprint.
To make the loaf, we start by toasting and soaking a nine-grain cereal. Then we add our Casera starter — the first ever created at Macrina — and a blend of flours, including whole grain wheat and rye flours, ground pumpkin and sunflower seeds, sea salt, and a touch of honey and molasses. The fermentation period is over eight hours, which adds flavor and longevity. Before baking we roll the loaf in toasted sunflower seeds and bake it to achieve a crisp and caramelized crust.
Leslie says, “This loaf celebrates our local economy, our reverence for the great work Bread Lab and Cairnsprings Mill are doing, and meets our customers’ desire for a tasty whole grain bread.”