Wild Wheat Bakery

Our Breads

The Monthly Special

The August Special - Sesame Sourdough

Special

The August Special 2017

 Sesame Sourdough

The August Special incorporates three key ingredients in our traditional sourdough process resulting in a tasty, textured and health-conscious loaf.

The Sesame Sourdough is made using our 20 year old sourdough starter (which is essentially flour and water), white flour, wholemeal spelt flour (making up around 30% of the flour in this loaf), toasted bran porridge and sesame seeds on top.

Spelt flour, bran and sesame seeds are all high in fibre and aid digestion as well as containing a plethora of nutrients between them.  Both the bran and wholemeal spelt flour are less refined which helps retain more of these nutrients.

The slightly nutty flavour and the crunch on the cooked crust also add a lovely addition to this month’s loaf, adding both flavour and texture.

$7 for an 800g loaf and on sale at Wild Wheats Belmont, Howick and Mt Eden between August 1st-30th

Ingredients:  White starter, white flour, wholemeal spelt flour, toasted bran porridge, water, salt & sesame seeds

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.