Twice-Baked Breads

Did you know that baking bread twice causes it to be tastier; crunchier; and most importantly, more digestible? Plus, it keeps for much much longer than ordinary bread. (It will keep almost indefinitely if kept dry). This makes an excellent staple food for everyday, traveling, camping/hiking (very lightweight food), and anytime you need a long-lasting delicious source of balanced nutrition. Also, the breads I make are gluten-free and completely 100% whole-grain. There's no need for preservatives since the drying process naturally preserves the bread, no additives needed. And, extra "junk" found in most store-bought breads (yes, even the supposedly "healthy" options) will not ever be baked into these unique loaves. These breads are truly basic, prepared and baked the traditional "ancient" way, with true natural sourdough harvested from the air, which imparts the unique flavor and texture properties that only yeasts in this area can provide.