The way we make bread, the dough rests overnight. This means we either have to throw a lot away, which I refuse doing, or not everything is always available. Whole wheat and 12 grain we bake Friday and Saturday, but if your order isn't in by 5am that day I can not guarantee supply. If you order ahead, it is guaranteed. Thank you for understanding.
Whole Wheat with sunflower-, sesame- and pumpkin seeds
Our whole wheat is a different animal all together. The sourdough starter is the oldest in our variety. In it’s raw state it has the distinct aroma of wheat beer. We use a mix of several flours but base mainly on King Arthurs Whole Wheat with a reasonably high bran content. The seeds we are using a normally sourced from organic suppliers, but pumpkin seeds have been occasionally hard to find organically sourced. This bread pairs perfectly with a wide variety of cheeses, a good sour cream butte, any kind or stews and hearty applications, some people do eat it with jam, marmalade or honey.
It freezes well and can be rebaked as needed. It does work as French toast but does much better for croutons. Using the leftovers for breadcrumbs does work, but the oils in the seeds limit the shelf stability. Raw weight is minimum 850gr and it is available Thursday through Saturday for pre order and limited quantities for same day pick up.