Bread and pastries
Handmade
Wholegrain sourdough breads made with organic ingredients, with no additives, preservatives or flavour enhancers. Water, flour, salt and our own sourdough; for variety, seeds and nuts.
Discover our breads
Artisan
Try one of our breads made with sourdough, ingredients that are wholegrain and of organic origin. At Das Brot we value what is natural; that is why we use organic products, free from synthetic chemical pesticides and genetic modification. We make our products without chemical additives, preservatives, stabilisers or flavour enhancers. Simple and traditional: water, flour, salt and our own sourdough starter. And for a touch of variety, we offer delicious blends of seeds and nuts.
* Gluten-free: we make them without gluten-containing grains, but they are baked in the same oven as everything else. They may contain traces.
German tradition, artisan flavour
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Frequently asked questions
Do you have gluten-free bread?
Yes: 100% buckwheat, cassava, quinoa and hemp, millet and buckwheat rolls. We make them without gluten-containing grains, at a different time and with separate utensils, but they are baked in the same oven as everything else, so they may contain traces.
Do you have Vollkornbrot?
Yes. Almost all our breads are wholegrain (Vollkorn). The rolls and molletes are semi-wholegrain, as are the pastries and sponge cakes.
Do you have sourdough bread?
Yes. Our wheat, spelt, rye and kamut breads are sourdough. The country loaf, molletes and rolls contain sourdough plus a little fresh yeast. The buckwheat, cassava and quinoa gluten-free breads are made with fresh yeast, and the millet bread has no fermentation.
Do the breads contain lactose or sugar?
No. None of our breads contain lactose or sugar.
How long do the doughs ferment?
Between 8 and 48 hours, depending on the bread, the grain and the time of year.
Where does the flour come from?
Almost always from Spain, from nearby mills. After a bad harvest (which has happened very rarely), the mills bring in grain from Central or Northern Europe.
What positive effects do gluten-free, sourdough and different wholegrain breads have on inflammation?
Without gluten — which is made of large protein molecules — in the diet, these molecules are not able to pass through the intestinal wall into the blood.
Thanks to their long fermentation, sourdough breads are easier to digest and help avoid bloating.
Wholegrain flours contain far more minerals and vitamins (mostly found in the husk of the grain) and, of course, much more fibre, which aids digestion.