The Monthly Special
The May Special : The Apricot & Quinoa Loaf
This cute little tin loaf is a feisty and flavoursome loaf. The chunks of apricot are scattered throughout the loaf but the flavours of cardamom and orange permeate every mouthful. Made from our famous 17-year-old sour starter, the baker has also added the crunch and goodness of a whole soaked quinoa.
What is this quinoa everyone's talking about? Quinoa (pronounced 'keen-wa') is a grain-like seed touted as a 'superfood' as it's low in fat, nutritious and boasts a high protein content. Quinoa is also a good source of dietary fibre, calcium and phosphorus and is also high in magnesium and iron. It is easy to digest so is the perfect complement to our traditional sourdough process where the long fermentation of our dough also helps break down the starch to aid digestion.
Taste-wise, quinoa adds a bit of texture to the loaf. This crunch, along with the sweetness of the apricots and the sweet-spicy warmth of the cardamom, all combine in a uniquely flavoured loaf which we think is perfect as we head into the winter months.
Available from Thursday May 2nd until May 31st.
$6 for a 600g mini loaf
Serving suggestions? There is enough in this loaf to be eaten solo or with melted butter. We demolished a whole jar of lemon curd with a loaf for lunch at the weekend. Another friend spread slices of the Apricot & Quinoa loaf with cream cheese, added poached sliced figs on top before drizzling her creation with manuka honey. Indeed, marmalade or honey over cream cheese would be simple but divine. Made into French Toast or as a base for a Bread & Butter Pudding will also add an exotic twist to these sweet favourites.
Checkout our awesome range of breads below:
||Spelt Sourdough Loaf
||Walnut and Raisin Loaf
|Caraway Rye Sourdough
||White & Wholemeal tin loaves
||Gluten Free Loaf
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.