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Sizes range from 1¼ to 1¾ lbs., depending on variety. Prices start at $5.00.
Multigrain -- Made with a cooked organic 7-grain cereal (wheat, rye, barley, flax, corn, oats, millet). Flour is 1/2 white, 1/2 organic whole wheat. Vegan Multigrain -- Same 7-grain cereal as the regular multigrain, but the honey is replaced by molasses and brown sugar, and only canola oil is used (no butter). Cracked Wheat, Sprouted Wheat -- Same recipe as Multigrain but using cracked or sprouted wheat instead of 7-grain cereal. Molasses Oat -- 1/4 whole wheat flour, 3/4 white flour, added oat bran, and lightly flavored with molasses and honey. Fair warning -- a teenage boy can eat a whole loaf in one day! We can make it vegan by replacing the honey with brown sugar. 7-Grain -- Exactly like Molasses Oat except for the use of a flaked 7-grain cereal (hard and soft wheats, oats, rye, barley, triticale, spelt) in place of the oats. Honey Wheat & Flax -- 1/3 whole wheat flour and 2/3 white flour, with about 2 oz. of ground flaxseed per loaf. Cinnamon & Cinnamon Raisin -- Buttermilk bread with a cinnamon/sugar swirl. The raisin variety has a generous amount of raisins mixed into the dough. Both make excellent French toast. Anadama -- White bread with cooked cornmeal and honey, this is one of our most popular breads. Perfect toasted with peanut butter, and for PB&J for the kids. Also made in a light wheat version, using about 1/4 wheat flour and 1/4 molasses, and a vegan version using molasses in place of honey. Honey White -- Moist and slightly sweet, with added wheat bran. Baker's favorite for white hamburger buns. 100% Whole Wheat -- This recipe makes use of a soaker (flour and buttermilk are mixed and left for up to 3 days) and a biga (flour and water mixed with a tiny bit of yeast, then allowed to stand for 1-3 days). These extra steps make an exceptionally moist and flavorful loaf, with just a hint of sourdough flavor. 100% Spelt -- Same recipe as Whole Wheat but made with only spelt flour. 100% White Whole Wheat -- Just like regular Whole Wheat but made with white whole wheat. Wheat + Rye -- The addition of rye flakes and some rye flour give body to regular whole wheat bread. Buttermilk Rye, Buttermilk Wheat -- Buttermilk-based doughs, with or without caraway seeds in the rye variety. Pumpernickel -- A dark, deli-flavored rye for the real rye lover. Marbled Rye -- Made with Light Rye and Pumpernickel. Challah -- Traditional braided loaf. Special order.
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