The Monthly Special
The May Special - Kibbled Wholewheat Sourdough
Yet again Wild Wheat treads the health-conscious route this month using whole grains in May's Special to bring you a loaf which is less processed and thus better for you than your average bread.
Wholegrains include all three parts of a grain kernel: the bran (outer shell), the germ (a small part inside the grain) and the endosperm (centre of the grain). It is the outer brown layer that contains the highly nutritious bran and the germ of the wheat grain and where most of the nutrients lie.
Kibbled (cracked) wheat is made from whole raw wheat berries which are crushed or cut into smaller pieces. Kibbled grains are wholegrains as all of the parts of the grain are present, kibbled grains are split to make the grains easier to eat. . It is often added to healthy diets, especially for people concerned about maintaining a healthy heart.
Wholegrains are low GI and have higher levels of fibre, nutrients and vitamins than white bread.
Our Kibbled Wholewheat Sourdough is also a tinned loaf making it less crusty and chewy than a traditional sourdough and easier to slice (a very important factor after all!) and is on sale from Tuesday May 2nd until the end of the month.
$7 for a 700g tinned loaf
Ingredients: White and wholemeal flours, water, salt, white sour starter (water & flour), malt, kibbled red wheat, toasted bran, olive oil, yeast
Checkout our awesome range of breads below:
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.