Northern-European style 100% rye sourdough bread. Ingredients are just locally-grown rye, water and salt. During the summer of 2017, we spent several months testing gluten-free flours and binders and developing a gluten-free sourdough starter. We specialize in naturally-leavened (sourdough) bread, a process that requires patience and time, but results in superior flavor, texture, nutrition, and keeping quality of the bread. 1.3K likes. 32 grams sugar. Katie and Eric have lost their workspace, including their oven and with that their livelihood. Made from 100% freshly stone-milled organic heirloom whole wheat, rolled in either sesame or sunflower seeds, and leavened with the same culture as the rustic sourdough. The name for this bread comes from the Latin “focus”, meaning hearth, so we couldn’t resist developing our own recipe with rosemary from our greenhouse. Muddy Fork Farm & Bakery. We love the flavor of freshly ground rye flour so we use plenty of it, and we don’t cover it up with too much caraway. Our heirloom whole wheat, rye, spelt and KAMUT® khorasan wheat are organic and freshly ground in our stone mill. 0:47. How do the French say that something is dreadfully long? Muddy Fork Farm & Bakery Proudly powered by WordPress. We bake our bread in a brick, wood-fired oven on our homestead in northeast Monroe County. winter wonderland Zoom sessions and sing holiday songs 2:45-3:45 p.m. each Wednesday in December. Visit the bakery Friday nights 5 – 7 pm for just-baked bread and cheese. We use a lot of water and fire to achieve a bread that has a dark, crisp crust and creamy, moist interior. Muddy Fork Bakery At Indiana’s only wood-fired bread bakery, we mill organic whole grains on a stone mill, make croissants and granola and teach baking classes. This bread keeps for weeks. Traditionally northern European rye, made with just organic rye, water and salt. We make our baguette with a combination of sourdough culture and yeast. Their Neighbor Loaves are made of 100% freshly milled organic wheat grown at Janie’s Farm in Illinois. A deliciously moist and light sandwich bread, the oatmeal wheat is leavened by both sourdough and yeast, and is made from 60% freshly-milled turkey red whole wheat. Website design by Priscilla Borges.Header by Sam Barlett. Real rye bread like our New York grandparents made. Modeled after our best-selling seeded Kamut bread, this bread is 2/3 whole-grain, is leavened with a mix of sourdough starter and yeast, and is full of delicious and nutritious flax and pumpkin seeds, and rolled in sesame and poppy seeds. We bake our bread in a brick, wood-fired oven on our homestead in northeast Monroe County. Made from 60% freshly stone-milled organic KAMUT® khorasan wheat and a healthy dose of flax, pumpkin, sesame and poppy seeds, and leavened with our sourdough culture. This recipe was inspired by the delicious whole-grain sourdoughs that Eric ate in Germany as an exchange student many years ago. +1 812-624-1104. Payment may be made by credit card or by mailing a check. Muddy Fork offers day-long workshops in artisan bread and pastry making. Muddy Fork Farm & Bakery. We make our baguette with a combination of sourdough culture and yeast. We vended at the Bloomington Winter Farmers Market, making a 10-week commitment, filling a niche for a small, artisan baking operation. plans winter wonderland The public is invited to join the Sing for JOY! Most of the rye is ground on our stone mill, but some is sprouted and added to the loaf for some added nutrition and interesting texture. Add to wishlist Add to compare Share. First month’s bill as a solar producer. Read more about our baking process here. Muddy Fork Bakery's Challah. Learn more about our baking process here. Muddy Fork Bakery is owned by bakers Eric Schedler and Katie Zukof. We make this bread only by special order. $$$$ Price range per person up to $10. Bread in the best of the ancient tradition. It has a crisp, thin crust from baking directly on the brick of the oven. We use locally raised / produced eggs, honey, meat and vegetables in our breads and pastries. We are now baking this bread on-site in our pizza oven at the Bloomington farmers’ market from April to November. Menus of restaurants nearby . We specialize in naturally … Muddy Fork Bakery delivered 291 loaves to Mother Hubbard’s Cupboard already and hope to bake and deliver about 80 loaves per week. We use olive oil in the dough and topping. We make focaccia with our pizza dough recipe, which has 20% freshly-milled spelt and 20% freshly-milled kamut flours. The large percentage of cooked organic steel-cut oats give this bread a moistness that holds for most of the week. KY: I'm Kayte Young, this is Earth Eats, and we are back with Eric Schedler of Muddy Fork Bakery. 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