Wild Wheat Bakery

Our Breads

The Monthly Special

The April Special – Spelt, Pumpkin & Sunflower Seed Ronde

Special

The April Special 2018

Spelt, Pumpkin & Sunflower Seed Ronde

Another loaf brought to you by Fabien, our French connection in the kitchen, this month’s special is a nutty-flavoured, crusty, European-style ring loaf – also known as a crown or couronne by the French.  

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.

Pumpkin seeds and sunflower seeds also pack a nutritional punch: they are high in protein and help give us energy as well as providing many vitamins and nutrients with benefits when it comes to stabilising blood sugar levels.

And all this without mentioning the taste and texture: crusty on the outside but soft and fluffy in the middle, the April Special has a nutty flavour and the lovely crunch and texture of the seeds throughout.  The bite-sized slices are a perfect size for bruschetta and for other morning or afternoon snacks, as well as looking mightily impressive on the dinner table.

The Spelt, Pumpkin & Sunflower Seed Ronde is on sale from Tuesday April 3rd until the 30th.

$7.00 for an approximately 700g ringed loaf 

Ingredients:   Spelt flour, white sour starter, pumpkin seeds, sunflower seeds, water, salt and 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.