The fermented bread specialty bakery "Seed&Seed," operated by Egg&Seed, has opened a store in Anseong, Gyeonggi Province, and launched a new product, the "Ancient Grain Square Fermented Bread."
The new product is baked in the form of a loaf, making it easy to enjoy as a breakfast or light meal. Like regular bread, this fermented bread can be used in a variety of ways, such as toast, sandwiches, or French toast.
Seed&Seed's fermented bread is characterized by milling ancient grains on the day of baking, just before kneading, and fermenting the dough at a low temperature for an extended period. This process preserves the natural flavor of the ingredients and creates a soft, mild texture. In addition to the new product, Seed&Seed stores offer a wide range of options, including ancient whole wheat fermented bread as a meal substitute, as well as dessert breads such as cookies, pastries, and waffles.
A Seed&Seed representative stated, "By using freshly milled grains just before baking and a long fermentation process, we have achieved a natural flavor and an easy-to-digest texture. Our bread is made with health in mind, so anyone can enjoy it without concern. We will continue to research and develop new recipes and processes so that consumers can incorporate tastier and healthier fermented bread into their daily lives."
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