Wild Wheat Bakery

Our Breads

The Monthly Special

The October Special - Spelt & Tiger Nut Flat Bread

Special

The October Special 2017

 Spelt & Tiger Nut Flat Bread

I love ciabatta and admit to feeling a little guilty when I choose it over a more virtuous sourdough with its long fermentation time and ease on your digestive system. But for the month of October, we no longer need to feel bad choosing a light Italian-style loaf due to a couple of healthier flour choices in the Spelt & Tiger Nut Flat Bread.

Spelt is an ancient grain, one of the first used to make bread, where the vital nutrients are found in the kernel of the grain and thus not lost as it's milled into flour.  It is high in fibre, protein and minerals and easy to digest as it is low GI too.

Tiger nuts are even older than spelt; think as far back as the stone age.  Popular with those on paleo diets, this tuber (not an actual nut) is also high in fibre, protein and a raft of minerals as well as being gluten and dairy free so low GI and easy to digest.

The result is a soft, chewy bread which is very light in texture with a slightly nutty flavour.  It's suitable for vegans although does contain gluten and yeast.  Yet you can feel slightly more virtuous for choosing a loaf which is lower GI than your average ciabatta.

$6.50 for a large flat bread and available from Monday October 2nd at Wild Wheats Mt Eden, Howick and Belmont.

Ingredients:  Spelt flour, tiger nut flour, salt, water, sour starter, biga, 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.