BOULDER, CO —Rudi’s Rocky Mountain Bakery is building on the company’s landmark rebrand with the launch of its new Organic Seeded Multigrain Bread.
This latest addition to the brand’s lineup of baked goods is made with organic whole wheat flour and organic rolled oats, featuring a unique 24-hour fermentation process that benefits gut health and produces a richer flavor and softer texture. Starting today, consumers can find the new item at select retailers in Colorado, with expansion nationwide in the coming months.
The bakery’s new Organic Seeded Multigrain Bread combines functional ingredients with a centuries-old fermentation technique, which is one of the oldest and most traditional ways to make bread. The process causes “good bacteria” to break down and create lactic acid, which helps the gut better absorb nutrients in the bread.
This Organic Seeded Multigrain Bread features a nutritious blend of organic flax seeds, organic pumpkin seeds, organic sunflower seeds and organic poppy seeds, which results in 12 grams of whole grains and 4 grams of protein per serving.
"We are thrilled to go back to our roots and incorporate 24-hour fermentation into our core breads and new product offerings for Rudi's, and we recognize that gut health is increasingly important to our consumers," said Brian McGuire, CEO of Rudi’s.
“We are thrilled to go back to our roots and incorporate 24-hour fermentation into our core breads and new product offerings for Rudi’s, said Brian McGuire, CEO of Rudi’s. “We recognize that gut health is increasingly important to our consumers. Innovation is at the forefront of our strategy for this year, and we plan on bringing more unique selections to the category in the months to come.”
