Wild Wheat Bakery

Our Breads

The Monthly Special

The June Special – Sultana, Fennel & Maple Sourdough

Special

The June Special 2018

Sultana, Fennel & Maple Sourdough

We may be starting a seasonal thing here as for the second year in a row, Wild Wheat kicks off the cold weather with a delicious fruity offering to warm you up of a winter morning.

It is no surprise that sultanas are the star of the June Special, providing both a sweet flavour (coupled with the caramel tones of the maple syrup) and a juicy texture too.  Add to this toasted bran and oats, and you have a bread that is higher in fibre and complexity both in its content and consistency.  The fennel seeds are the crowning glory, adding more than a hint of freshness and vibrancy to such a sweet, smooth tinned loaf.

For those who loved last year’s Muesli Sourdough, the Sultana, Fennel & Maple Sourdough is also a perfect winter breakfast treat and it is divine in the morning, toasted with butter with that fresh taste of fennel on the palette.  It is also a wonderful afternoon or after school pick-me-up treat for you and/or your kids when you’re craving something at sugar o’clock or have a case of the dreaded 3:30-itis. 

$7.00 for a tinned loaf and on sale at our three Wild Wheat shops from Saturday June 2nd until Saturday June 30th.

Ingredients:  White sour starter, biga, oats, sultanas, toasted bran, white and wholemeal flours, maple syrup, fennel seeds, malt, water, salt & yeast

Checkout our awesome range of breads below:

Sourdoughs

Seeded Sourdough Spelt Sourdough Loaf White Sourdough Wholemeal Sourdough

Seeded Sourdough

Spelt Sourdough Loaf

White Sourdough

Wholemeal Sourdough

       
Rosemary Sourdough Potato Sourdough Country Sourdough Walnut and Raisin Loaf

Rosemary Sourdough

Potato Sourdough

Country Sourdough

Walnut and Raisin Loaf

       
Caraway Rye Sourdough Kumara Sourdough
NZ Food Logo
 

Caraway Rye Sourdough

Kumara Sourdough

   

International

Ciabatta Turkish Pide French Stick Focaccia

Ciabatta

Turkish Pide

French Stick

Focaccia

       
Croissant Bagels Puglia Brioche

Croissant

Bagels

Puglia

Brioche

       

Speciality Breads

Mixed Grain White Wholemeal tin loaves Hamburger Bun English Muffins

Mixed Grain

White & Wholemeal tin loaves

Hamburger Bun

English Muffins

       
Walnut Olive Gluten Free Loaf Fruit Bread

Walnut

Olive

Rice Flour Loaf

Fruit Bread

 

Storage Tip

Our breads contain no additives or preservatives so will not keep in a manner people may be accustomed to with more commercially made products.
However, with the use of long fermenting techniques and naturally-made starters, the breads will still keep well for at least 2-4 days. Reheated or toasted, it will be as good as fresh. We recommend simply keeping bread wrapped in a tea towel. You can wrap it in tin foil or glad wrap® and freeze it for upwards of a month. Definitely reheat it after thawing, or if wrapped in tin foil, whole loaves can go back into the oven after being slightly thawed. Try cooking at around 200 degrees for 15-20 min, depending on the size of the loaf, with the tin foil on. Unwrap and serve.
Trial a few cooking times first as these will definitely vary given the size and style of the loaf.