Wild Wheat Bakery

Our Breads

The Monthly Special

The December Special - The Black Barley & Oat Sourdough

Special

The December Special 2017

Black Barley & Oat Sourdough

The second most popular loaf at Wild Wheat this year featured as our March Special.  We couldn’t resist bringing it back for round two.

Barley is one of the oldest consumed grains in the world and was a staple grain in medieval diets for European, African and Middle Eastern peasants.

Forget chia and quinoa as the super foods du jour.  Dr Nicholas Perricone rates barley as number three on his list of Top Ten Superfoods.  Barley protects against cancer, keeps blood sugar levels stable, strengthens the cardiovascular system, promotes a healthy intestinal tract and improves disease resistance. 

It also provides a range of vitamins and minerals, is low in fat and calories, low GI but high in dietary fibre.  Black barley is the most nutritious wholegrain of the barley group (including pearl barley, pot barley and barley freekah) with its origins in Ethiopia but it can grow almost anywhere and was one of the first domesticated cereals.

The cooked black barley in the December Special lends it a lovely, beady texture with a smooth flavour and wide, open crumb and it will be on sale all this month up to an including Christmas Eve.

$7.50 for a 800g round loaf

Ingredients: Sourdough starter, black barley, water, salt, white, wholemeal, oat & malt flours

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.