THE BREAD

Rush Creek Bread breads are Real Breads, crafted with our whole grain flours, milled from our house milled ancient and heritage grains, sourced from Ohio (or as close as possible) whenever available. Rush Creek Breads are naturally fermented (ie sourdough) at least 18 hours except for occasional specialty breads (ie Irish Soda Bread). This long ferment enhances the flavors and breaks down the gluten into more easily digestible components.

Signature Bread

The Flagship Bread. This loaf is my personal favorite. It is a regular in the rotation and features big and bold flavors, thanks to the ancient and heirloom whole grains; Glenn, Red Fife, Turkey Red, Black Emmer, with a touch of Rye, water, natural leaven, and salt. Shelf life is 5-7 days. Sourdough breads freeze exceptionally well; slice, wrap and freeze.

Three Farros

100% Ohio grown grains. No joke. This loaf is made from the ancient grains; Einkorn, Emmer, and Spelt and is another regular in the rotation. Mild and easily digested, also fermented at least 18 hours. Shelf life is 5-7 days. Sourdough breads freeze exceptionally well; slice, wrap and freeze.

Rye Real Bread

Deli Rye Real Bread

This sourdough bread tastes like what most people think Rye Bread tastes like thanks to the spices that are added. Caraway seeds are added in a way that softens their flavor a bit and allows it to permeate the bread evenly. I add some ground Coriander to backstop the Caraway as well as a touch of black strap molasses.This is a rich, dense loaf that pairs well with pastramis, sauerkrauts, mustards, pickles, or whatever big NYC flavors you want to through at it.

Porridge Loaf

A lucious creamy (no milk used here) multi grain (oats and ancient grain) porridge is melded with lovely heritage grains that produces a fantastic breakfast bread.

Coffee Sourdough

You heard that right. Coffee. This unique sourdough bread is hydrated with a strong brew from fresh milled sun dried beans from a coop in Chiapas, Mexico. The cocoa flavor of the coffee pairs very nicely with the nuttiness of the heritage Durum wheat (pasta is often made with Durum).