Bioland organic sourdough bread box from Regenbogenhof

2,00 kg/låda

Bioland organic sourdough bread box from Regenbogenhof

2,00 kg/låda

Köp direkt från odlaren. Utan mellanhänder.
Begränsad och säsongsskörd.
Farmarn skickar (ännu) inte till:  Förenta staterna
Specifikationer
Lådans innehåll: 1 låda innehåller 2kg Bioland organic sourdough bread
Sort: rye, spelt, wheat
1 x Six-grain bread (1kg, paper bag): Sourdough bread with characteristic slightly sour taste; relatively coarse structure and contains whole grains; made from 50% whole grain rye, 40% wheat and 5% spelt flour, 3% sunflower seeds, 1% sesame seeds and 1% linseeds
1 x Farmhouse bread (1kg, paper bag): Sourdough bread with a characteristic slightly sour taste; slightly finer texture, doesn’t contain whole grains; made from 100% whole grain rye flour
In our opinion, a good bread needs only three ingredients: Flour, salt and water!
Organic cultivation, certified with the EU organic label and Bioland since 1984
The breads have a relatively long shelf life; you can freeze them without any problems and defrost them again later, the quality does not suffer from this; the breads can of course also be eaten directly after delivery
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Liten Farm
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Ytterligare analyser
Wolfgang Schott
Hello, I am Wolfgang Schott, born and raised in a small village in the Vogelsberg, I am the eldest son of a farming family from Kirchbracht. I studied agricultural sciences, and together with my wife Maria Held, and my son Henrik Held, I now manage a 36 ha farm in my birthplace; Kirchbracht. My two daughters have other jobs but like to help out on days off. We belong to Bioland, an association that I myself co-founded in the 1980s. We love the country life and nature, but we know from lifelong experience that it is hard work and requires the daily commitment of the whole family. In the 80s I converted the farm to organic farming, and in 2000 I expanded the farm and built a new bakery. Our motto: "Organic diversity - simply delicious" is implemented on our farm. Henrik takes care of tilling the fields: Soil cultivation, sowing and harvesting... Maria helps everywhere on the farm, including producing the baked goods alongside myself and another employee from our village. Some of our bread is delivered directly to the customer, and we also market our bread through the country market section of some supermarkets. During the week there are preparations for the bakery, our grain is delivered to a miller nearby who finely grinds our flour: we hand over this step of the work and although the bags of grain and flour are difficult to load, this little trip is a real highlight: our miller runs a historic mill in Hainzell, which is still powered by water today. We work many hours a week to be able to produce a delicious, sustainable product and we know exactly where our grain has grown, what year-specific features there were, and what ingredients are in our bread. Without any superfluous ingredients or preservatives, good flour, water and salt are used to make a sourdough, which is then used as the basis for our bread. Depending on the individual taste, we add grains, flakes, caraway seeds, sesame seeds, linseeds or nuts, and the result is a variety of juicy and very healthy bread. For the past 4 years, I have taken up an old hobby again: growing vegetables. I grow leeks, carrots, potatoes and a few types of cabbage on 1 ha. There is nothing better than taking a walk to the vegetable field after a day of selling, and seeing what has happened since the last rain and weeding. We would like to join CrowdFarming because it makes our great produce available to people who don't live near us. Not everyone is lucky enough to live in an idyllic, rural area. We think it's nice to send a piece of our craftsmanship, a piece of our home and our idea of high-quality organic products into the world. I hope I have been able to give you a little insight with this text. As you can see, it's all about organic farming: I have combined hobby, passion and profession on our farm and I stand for that today and hopefully for a long time to come.
Regenbogenhof
Originally, the farm was a small, classic conventionally run farm in the southern Vogelsberg. In the 1960s there were many small farms in the rural region and they had a little bit of everything: a few cows, chickens, pigs, some farmland, mainly for self-sufficiency. The whole family was busy from morning to night, everyone grew up with agriculture on a small scale. I then studied agricultural science, and in 1983, with the birth of my first daughter, I decided to convert my parents' farm to organic farming: a challenge when face with barren soils in the Vogelsberg. Neighbours, friends and colleagues could not imagine farming arable land without fertilizers and pesticides. But it was clear to me that a life in nature was only possible in harmony with it. Intensive agriculture, environmental toxins in food, and exploitation of animals and ultimately also humans could only result in a dead end. So, I spent a lot of energy on converting the farm completely to organic farming, informing other farmers and inspiring them to follow this path. In 1986 I co-founded "Bioland", and for many years I was the first chairman in Hesse and Thuringia. The Regenbogenhof is located outside the small village in the midst of greenery in the Vogelsberg. Rainbows can often be seen here after rain showers, hence the name of the farm. There are only small villages in the immediate vicinity, the nearest big cities are Frankfurt and Fulda, which are about 60 and 45 kilometers away from us. Here you are still very close to nature, and there are numerous hiking and cycling trails. The arable land here is still comparatively small structured, agricultural areas alternate with meadows and forests. Most of the areas where we grow our products (cereals and vegetables) are about 3-5 km away. Now, many of the small farmers who were working in the 80s have given up farming, so there are only a few, but larger farms in the region. We bake bread and other baked goods two days a week. My wife, my son and I are supported by a woman from the village who is employed by us. We also regularly train agricultural and home economics apprentices. Organic farming works really well. As a farmer, however, you first have to adapt to the new conditions. If you do without synthetic chemical pesticides and fertilizers, you also have to rethink the cultivation of the grain. For example, when choosing a cereal variety it is important to rely on plants that can better assert themselves against weeds due to their leaf position. Also, the preparation of the soil for sowing must be carried out more thoroughly than in conventional farming, because in organic farming it is almost impossible to intervene after the grain has been sown. However, we don't mind if there are a few other plants next to the crop we actually want. These so-called "weeds" increase biodiversity, look pretty and provide a home for numerous useful animals and serve as a source of food for them. The sequence of crops you grow in succession also needs to be considered. The more different types of plants you grow in succession over time, the fewer problems you will have with plant diseases and pests. A Colorado potato beetle, for example, feels comfortable in potatoes, but if there is clover on the surface the next year, it will have to retreat from the plot. The rainfall in our region is sufficient to let our grain grow, so we are not dependent on irrigation. In dry years, of course, we sometimes harvest significantly less; from our point of view, fluctuations in yield are simply part of agriculture. Of course, we always try to bake only as much bread as we can actually sell in the next few days. However, it also happens from time to time that bread is left over. Bread that could not be sold is usually given to an organic farm as animal feed. In this way, the leftovers are still used sensibly.
Teknisk information
Adress
Regenbogenhof, Birstein-Kirchbracht, DE
Altitud
350m
Team
2 women, 2-3 men
Odlingsteknik
Organic Farming & Bioland
Storlek
36 ha
Bevattning
Dry
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