McGrath's Original Sourdough Bread

This classic simple bread is composed of mostly white bread flour with a touch of moist nutritious rye. It features a chewy caramelized crust, open crumb (larger holes) and superbly fresh flavor, bolstered by an overnight fermentation with a loose white-flour sourdough starter. It is ideal for ripping and dipping at dinner, or cut thick as toast.

See our Photo Story of how the whole artisan process works! :)

Note: This bread has been dusted with Rice Flour. Also may contain a trace amount of Olive Oil from dough boxes.

From Kevin & Melinda McGrath at McGrath's Brick Oven Bakehouse.

Here is a link to a French toast recipe from Kevin and Melinda McGrath. A very tasty way to serve the McGrath's Sourdough breads.

McGrath's Bakehouse is a micro-bakery in Mechanicsburg run by Kevin and Melinda McGrath. From its inception, the bakehouse has been dedicated to making bread the way it used to be, using traditional methods and nourishing ingredients. This is manifested in a few different ways:

1. All of the breads are naturally-leavened and fermented using a sourdough starter. There is no commercial yeast in the bakery.
2. All ingredients in this bread are organic.
3. Everything is baked in a wood-fired brick oven.

Why is this important?

Not only does it make the bread much more nutritious, delicious, and free of chemicals, but it also makes consuming bread possible for a multitude of people.

Gluten sensitivities are a common problem for many people these days, but when wheat is properly fermented from organic grains, it often makes the resulting bread sufficiently digestible for those who have gluten sensitivities.

This is not always the case and may not be a solution for every person, but the McGraths have received testimonials from dozens of customers who declare this is the only bread that agrees with them. When the McGraths started baking, the phrase "life-changing" was not what they expected to hear, but it has become rather common!

Even Kevin himself, who became sensitive to gluten through complications with Lyme disease, can only eat the bread he makes. Therefore, you can be confident that they take great care to make sure that there is no unfermented gluten in the bread.

Although the wood-fired brick oven does not add to the health of the bread consumed, it is a part of their philosophy of respecting the earth by treading lightly on it by using renewable resources to fire an oven that is made out of natural materials and built with their own hands.

It's the way bread has been baked for thousands of years, and it is a tradition that is an honor to participate in.

NOTE: Although McGrath's bread is fermented, it is NOT gluten-free