Handmade organic bread with natural sourdough and dough proofing of up to 36 hours, baked in a stone oven in Berlin.
Hauptstadtbrot
Berlin (south of Berlin) · ProductionNew on Amplifa
About Hauptstadtbrot
Hauptstadtbrot is a bakery in the south of Berlin that produces handmade organic bread. The loaves are made with natural sourdough and a dough proofing time of up to 36 hours, shaped freehand (free sliding) and baked directly on stone at high heat in a stone oven. The range includes Organic Spelt 100%, Organic Spelt with Seeds, Organic Sourdough Bread, Organic Rye 100%, Organic Wholegrain 100%, Organic Wheat-Rye, Organic Onion Bread and Organic Baguette – each with just a few ingredients from organic farming (DE-ÖKO-006). Organic flours such as spelt flour 1050, wheat flour 550, rye flour 1150 and wholegrain flours are used, complemented by seeds such as flaxseed, sesame and sunflower seeds. The bread is sold as a premium bread through REWE stores in Berlin and Brandenburg.
- Site
- Berlin
- Processes
- Handmade bread production with natural sourdough and long dough proofing (up to 36 hours), Free sliding (shaped by hand, not baked in a pan), Baking in a stone oven at high heat, baked on stone, Production of Organic Spelt 100% (100% spelt bread), Production of Organic Spelt with Seeds (with roasted seeds, long soaking time), Production of Organic Sourdough Bread (three-stage natural sourdough), Production of Organic Rye 100% (100% rye bread with sourdough), Production of Organic Wholegrain 100% (wholegrain bread made from rye and wheat)
- Materials
- Spelt flour 1050 (organic), Wheat flour 550 (organic), Wholegrain wheat flour (organic), Rye flour 1150 (organic), Wholegrain rye flour (organic), Barley malt flour (organic), Oat flakes (organic), Flaxseed (organic)
- Certificates
- Organic certification (DE-ÖKO-006), Organic certification DE-ÖKO-006
- Industries
- Food/Bakery, Organic food, Retail grocery (REWE)
- 01
Dough preparation with natural sourdough
- 02
Long dough proofing (up to 36 hours)
- 03
Hand shaping (free sliding)
- 04
Stone oven baking at high heat
- 05
Distribution via REWE stores
Ingredients & Process
Organic spelt flour 1050
Base for Organic Spelt 100% and Organic Spelt with Seeds.
Organic wheat flour 550
Foundation for sourdough bread, onion bread and baguette.
Organic wholegrain wheat flour
Used in Organic Sourdough Bread, Wholegrain 100% and Onion Bread.
Organic rye flour 1150
Main flour for Organic Rye 100% and mixed breads.
Organic wholegrain rye flour
Base of the three-stage natural sourdough.
Organic barley malt flour
Component of the natural baking agent for Organic Baguette.
Seeds (flaxseed, sesame, oat flakes, sunflower seeds)
Roasted ingredients for Organic Spelt with Seeds with a long soaking time.
Roasted onions
Savoury ingredient for the Organic Onion Bread.
Sites
Berlin (south of Berlin)
DEProduction (bakehouse)
- Materials
- Organic flours from spelt, wheat, rye
- Stone oven
Breads
Inside the production
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Handmade bread production with natural sourdough and long dough proofing (up to 36 hours)Food production/Baking | – | – | – | – | Organic spelt flour 1050, Organic wheat flour 550, Organic wholegrain wheat flour, Organic rye flour 1150, Organic wholegrain rye flour, Organic barley malt flour |
| Free sliding (shaped by hand, not baked in a pan)Food production/Baking | – | – | – | – | Wheat, Rye |
| Baking in a stone oven at high heat, baked on stoneFood production/Baking | – | – | – | – | Wheat, Rye, Spelt |
| Production of Organic Spelt 100% (100% spelt bread)Food production/Baking | – | – | – | – | Spelt flour 1050, Water, Salt, Yeast |
| Production of Organic Spelt with Seeds (with roasted seeds, long soaking time)Food production/Baking | – | – | – | – | Spelt flour 1050, Flaxseed, Sesame, Oat flakes, Sunflower seeds |
| Production of Organic Sourdough Bread (three-stage natural sourdough)Food production/Baking | – | – | – | – | Wheat flour 550, Wholegrain wheat flour, Rye flour 1150 |
| Production of Organic Rye 100% (100% rye bread with sourdough)Food production/Baking | – | – | – | – | Rye flour 1150, Wholegrain rye flour |
| Production of Organic Wholegrain 100% (wholegrain bread made from rye and wheat)Food production/Baking | – | – | – | – | Wholegrain wheat flour, Wholegrain rye flour |
| Production of Organic Wheat-Rye (mixed bread with roast bread aroma)Food production/Baking | – | – | – | – | Wheat flour 550, Rye flour 1150, Wholegrain rye flour |
| Production of Organic Onion Bread (with roasted onions, shaped by hand)Food production/Baking | – | – | – | – | Wheat flour 550, Wholegrain wheat flour, Rye flour 1150, Roasted onions |
| Production of Organic Baguette (wheat sourdough baguette)Food production/Baking | – | – | – | – | Wheat flour 550, Spelt flour, Beet sugar, Barley malt flour |
1 Anlagen & Maschinen
| Machine | Manufacturer / model | Quantity | Working area | Year built | Site |
|---|---|---|---|---|---|
| Stone oven | – | – | – | – | South of Berlin |
Additional services
Reference customers
Quality & Certification
All ingredients come from organic farming and are certified according to DE-ÖKO-006.
| Evidence | Berlin (south of Berlin) |
|---|---|
| Organic certification DE-ÖKO-006 |
History
Self-description: 'New in the capital. From Berlin, for Berlin.'