SEED Bakery follows an old world tradition of milling, fermenting and baking bread. Starting with organic grains freshly milled whole with a natural levain (no commercial yeast) in the long slow fermentation period. Intact whole grains are milled hours prior to each bake on a stone mill. There’s a synergy between nutrients and structure of the food, but if deconstructed like most commercial bread our body doesn’t get proper nutrients. Our bread goes through a 12 hour fermentation. This process not only enhances flavor and shelf life, fermentation is trying to get rid of anti nutrients which interfere with our absorption. Also, gluten is broken down during long fermentation, which in turn makes the bread easier to digest.