Whole wheat sandwich buns made using the traditional long soak method.
The freshly ground flour is mixed with filtered water and allowed to soak for 8-12 hours. This process activates naturally occurring enzymes in the wheat, and allows them to pre-digest or break down the proteins and phytic acids, which makes the bread easier for your body to digest and utilize the nutrients.
Made with organically raised Montana wheat.
Fresh ground wheat, wheat gluten, coconut oil, sorghum, yeast, salt, sunflower lecithin.