Peter Bakt Brood

Peter Bakt Brood is a bakery on the Weidstraat in IJsselstein that bakes sourdough bread fresh every day from flour, water and salt, without bread improvers or other additives.

Much of the bread is leavened with sourdough alone. The desem licht is mostly white wheat flour with a little wholemeal, the desem volkoren is 95% wholemeal, the desem zonnepit is filled with sunflower seeds and linseed, the desem spelt combines white and wholemeal spelt, and the tourte de seigle is a French-style sourdough rye. All the loaves get a long rise and are baked on a stone oven floor. The white flour, part-wholemeal flour and rye flour are milled in France, and the wholemeal flour comes from the Commandeursmolen, a windmill in Mechelen in Limburg. The pain de campagne and boule blanche are made with sourdough plus baker's yeast, so they aren't included here.

The shop is open Tuesday to Friday from 8:00 to 18:00 and on Saturday from 8:00 to 17:00, and closed on Sunday and Monday.

The bakery advises freezing the bread on the day you buy it if you won't eat it within a day, since there is nothing in it to keep it soft for longer.