Products

Muddy Fork Bakery is committed to using organic and locally-grown ingredients.  Our whole wheat, rye, spelt and kamut are organic and freshly ground in our stone mill.  We use locally raised / produced eggs, honey, meat and vegetables in our breads and pastries.  We knead and shape our bread by hand and bake it in a brick, wood-fired oven on our homestead in northeast Monroe County.  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.  Read more about our baking process here.

Rustic Sourdough

Bread in the best of the ancient tradition.  We use a lot of water and fire to achieve a bread that has a dark, crisp crust and creamy, moist interior.

 

Sunflower Whole Wheat

Made from 100% freshly stone-milled organic whole wheat with sunflower seeds, and leavened with the same culture as the rustic sourdough. Whole-grain sourdough has a wonderfully complex flavor. This recipe was inspired by the delicious whole-grain sourdoughs that Eric ate in Germany as an exchange student many years ago.

 

Jewish Rye

Real rye bread like our New York grandparents made. 40% rye (freshly milled), 60% white flour, sourdough bread with caraway seeds. 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.

 

Sesame whole wheat

Sesame whole wheat

Euro Rye

Sesame Whole Wheat

100% freshly stone-milled whole wheat, with a bit of Hunters’ Honey, rolled in sesame seeds, and leavened with yeast. Freshly ground wheat is so sweet that we only use a tablespoon of honey per loaf.

Euro Rye

Northern-European style 100% rye sourdough bread.  This traditional, wheat-free bread has a creamy crumb and a wonderful rye grain flavor.  Ingredients are just locally-grown rye, water and salt.  No caraway.  We make this bread only by special order.

Baguette

We make our baguette with a combination of sourdough culture and yeast.  It has a crisp, thin crust from baking directly on the brick of the oven.

Focaccia

Focaccia

Focaccia

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. We use olive oil in the dough and topping. We are now baking this bread on-site in our pizza oven at the Bloomington farmers’ market from April to November.

Learn more about our baking process here.

 

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