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Hand threshing wheat

北海道牛乳を使って食パン生地を作ります🍞 嵜本ベーカリーのミルクバター食パンは、厳選した北米産小麦粉をブレンドして使用し、中種製法を採用しています。湯種製法も併せて取り入れることで、焼きたての日はもちろん、次の日もしっとりふわふわ食感でおすすめです😊 また、はちみつや北海道産の乳製品、バターを使用しており、ミルクのコクや優しい甘さも特長です🐮 We make our bread dough using Hokkaido milk. 🍞 Sakimoto Bakery's Milk Butter Bread is made with a blend of carefully selected North American wheat flour and a soft dough method. By incorporating the Yudane method, we ensure a moist and fluffy texture that's perfect not only on the day it's baked, but also the next day. 😊

Threshing Wheat with a Tractor and Thresher

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