Our mountain climber bread tastes just as well at home as it does up in the mountains.

This rye and wheat mixed dough is made using not only our decades-old sourdough starter, but also a soaker. This is made by crushing whole rye grains and soaking them for one day in water. These saturated grains give the bread more nutritious dietary fibres, a very moist crumb and a rugged touch, which is why we called it mountain climber bread.