Wild Wheat Bakery

Our Breads

The Monthly Special

The December Special –Oat & Chia Sourdough

Special

The December Special 2018

Oat & Chia Sourdough

A warm welcome back to this year’s August Special – so good and so popular that we couldn’t not bring it back for a second helping.

Healthy, nutritious and with wonderful texture and flavour, this is a loaf that ticks lots of boxes.   The baker incorporates two virtuous ingredients, oats and chia seeds, into our already beneficial long fermentation process for our sourdough.

Oats are good source of protein, unsaturated fatty acids, iron, magnesium, B vitamins, calcium, folic acid & vitamin E.  The oats are soaked overnight before adding to the dough; this makes the vitamin & mineral content easier to absorb.

Chia seeds are also high in protein and a great source of Omega 3 alpha-linolenic acid as well as a good source of potassium and amino acids.  Chia seeds also contain good quantities of various minerals such as calcium, phosphorus and manganese.

Both chia seeds and soaked oats help to slow down digestion and help prevent blood sugar spikes.  They are also two ingredients which complement our 48 hour fermentation process, one that helps break down the starches & the sugars and make our sourdough easier on the tummy.

The result is one of Andrew’s classic sourdoughs:  a crusty loaf covered with oats with a light, springy, spongey interior, textured by the seeds and oats.

$7.00 for a large round loaf available at our three Wild Wheat shops December 1st up to and including Christmas Eve.

Ingredients: Rye sourdough starter, white& wholemeal flours, oats, chia seeds, water, malt & salt

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.