Choose your favorite bread
Every day a different flavor
We started with rye with Secale, but our Masa Mater family is growing. Here, we anticipate the next varieties.
SECALE: pure rye sourdough
Our Secale is made with organic integral rye flour of the highest quality. If you mix it with white flour, you will obtain a rustic bread with a toasted crumb. But if you combine it with more rye or other wholemeal flours, you’ll get a deep-flavored sourdough bread. Try this recipe: one SECALE envelope, 200 g of strength white wheat flour, 100 g of whole rye flour and 200 g of whole wheat flour, 400 ml of water, one tablespoon of honey, salt and… ready! Tell us what you think!
TRITORDEUM: a golden personality
To make our Masa Mater TRITORDEUM we have selected flour from this hybrid cereal (a cross between wheat –triticum– and barley –hordeum–), we have combined it with soft barley malt and with our mixture of microorganisms. This is everything you need to get a soft bread with a strong personality. Additionaly, Tritordeum flour has high levels of fiber, and also lutein, a natural antioxidant that helps us keep our eyesight and mitigate the symptoms of aging. Lutein also gives this characteristic golden color to this cereal.
KHORASAN: the cereal that escaped extinction
There is a popular Spanish saying: ” The entire mountain is not oregano” . Well, likewise, not all that seems wheat is wheat. Let us explain ourselves: there are some varieties of ancient wheat, nearly extinted, that are now being used again because of their extraordinary nutritional properties and their potential in baking. This is the case of khorasan wheat, an ancestral variety of hard wheat grown in the Middle East and which, compared to its modern cousins, has a higher protein and mineral content.
TRITICUM: a revisited classic
Let’s not lie to ourselves: wholemeal bread isn’t for everyone. Some people don’t conceive a baguette with the brown specks of bran, or a ciabatta that doesn’t have snow-white crumb. Even fiber lovers sometimes want a white bread sandwich or a bread with giant alveoli. For all those people we have created TRITICUM, the perfect combination of top quality white wheat flour and our magical blend of lactic bacteria and wild yeasts.
MARITIMUM: our “greenest” bread
With MARITIMUM we rolled out the red carpet. As in a Saramago novel, we ask ourselves: “what if…?” but in a bread-baker way. The result? We have developed a radically different product that allows anyone to make sourdough bread enriched with antioxidant algaes: the species Spirulina and Tetraselmis. Both provide high nutritional quality proteins and lipids, many vitamins, minerals, trace elements, antioxidants and… and an opportunity to get a taste of the sea.
In this video we explain how to prepare your bread:
ENGLISH SUBTITLES AVAILABLE