Good bread is its own food group. Hearty, filling, sustaining, delicious. There should be more to bread than airy slices that do nothing more than hold the ingredients of a sandwich together.
Seven Grain – The whole grains in this bread are full of fiber, have a wholesome flavor, and will help you stay full while you work away the day. Also great at lunch for a sandwich and as a side for soup, chowder, chili and stew.
Ready for the oven!
Rustic White – Freshly ground white wheat berries make up part of the flour in this loaf. It gives the bread excellent texture without compromising the crumb. Great for sandwiches but be prepared, this isn’t the sandwich you’re probably used to eating. Rustic White is a main ingredient in the sandwich, not just a means of holding the contents together. Each loaf is made with two pounds of dough, twice the size of many homemade breads.
Oatmeal – Our best selling bread. Each loaf of Oatmeal bread starts out with two pounds of dough. Oatmeal outdoes itself in the rising department. It’s a big hearty loaf made with rolled oats. French toast, sandwiches, toast, grilled cheese, buttered – you can’t go wrong with Oatmeal bread.
Whole Grain Whole Wheat – Made with ground red wheat berries, the flour is so fresh it’s still warm when the dough is made. Also contains white flour to keep the loaf from being too dense and heavy. This is a nice sandwich bread, makes great toast, and is a nice side to soups, stews and chowders. Each loaf is made with two pounds of dough, twice the size of many homemade breads.
English Muffins – A lightly toasted English muffin with butter, jam, or peanut butter makes a quick breakfast or a nice snack. Our English muffins will need to be fork split, or if you’re in a hurry, slice them with a bread knife. I like to toast them on hot cast iron for a breakfast sandwich.
Sourdough – Sourdough will return when the move to the new building is complete.