The Monthly Special
The April Special - Flax Sourdough
This month Wild Wheat offers another health-conscious sourdough with another superfood as the star ingredient: flaxseed.
Flaxseed has purportedly been consumed for thousands of years as possibly the world's first cultivated superfood.
Flaxseed is high in Omega-3, high in fibre, low in fat and low in cholesterol. Flaxseed boasts benefits for skin and hair, acne, high blood pressure and sore throats. It's also tried as a preventative against heart disease and cancer.
We have sourced our flaxseed in New Zealand in powder, oil and as harakeke seeds. The loaf has a dark, slightly nutty and malty flavour. It has a chewy crust with a slightly denser and more compact crumb.
The Flax Sourdough is on sale from Saturday April 1st until April 30th at all three Wild Wheat shops and through My Food Bag and Ooooby.
$6.50for a 600g oval loaf
Ingredients: White and wholemeal flours, water, salt, sour starter (water & flour), malt, toasted flax powder, linseed oil, harakeke (flax) seeds
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.