Flour weight consists of 50% whole grains. The dough is mixed with local grain and seed from Castle Valley Mill. Merzbacher's Bakery uses local malts to create a unique multigrain unlike any other in the city.
White flour (unbleached/unbromated), wheat flour (milled daily), cracked wheat berries, cracked local rye berries, oat groats, cracked spelt berries, cracked pearled barley, rolled oats, sesame seeds, flax seeds, sunflower seeds, molasses, water, salt, yeast
