Bäckerei Büsch Bakes with Ancient Grains from Mindfulness Farm Rhön
Bäckerei Büsch in Kamp-Lintfort, renowned for its high-quality bread, has been using ancient grains in its sourdough. The family-owned 'Mindfulness Farm Rhön' supplies these unique grains, including Emmer and Spelt, which have been cultivated for centuries.
Fabian and Hilmar Reder, the farmers behind Mindfulness Farm Rhön, have been growing Emmer and Spelt for five years. These ancient grains, with their long stalks, are a departure from modern varieties. The farm also cultivates Ur- or forest rye, a type that has been grown in Europe since the Neolithic. The Reders use a Centrofan mill to produce gently ground whole grain flour from this ancient rye, which can be harvested as forage for several years or sown in the first year at Johannis (June 24).
Bäckerei Büsch uses 70% rye and 30% ancient spelt and emmer cereal in their sourdough bread. The bakery, known for its diverse range of grains, has participated in educational initiatives like the 'Getreide-Lehrpfad' on the Laga-Gelände. After harvesting, the Reder family sells their ancient rye to artisanal bakeries, on-site, and online. They also bake healthy organic whole grain breads using these ancient grains and sell them directly to customers.
Mindfulness Farm Rhön's ancient grains, grown and milled with care, find their way into the delicious breads of Bäckerei Büsch. This partnership supports the cultivation and appreciation of ancient grains, offering customers a taste of history and nutrition.
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