Wild Wheat Bakery

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The Monthly Special

The October Special – Couronne Beaujolaise

Special

The October Special 2018

The Couronne Beaujolaise

This month's is another beauty is made by Fabien, whom I call our French connection in the kitchen.  The Couronne Beaujolaise takes on the same form as the popular Spelt Ronde (a crown) which he made earlier this year but here Fabien converts a French classic from his region, le pain Beaujolais, to this spectacular crown shape.
 
Beaujolais is a region in France, north of Lyon, where the grapes are harvested quickly at the end of the season to make a wine ready to be consumed straight away (without cellaring).  It is released on the third Thursday of November to a bit of a party and meant to be served slightly chilled.
 
And of course the French are as passionate about their bread as they are about their wine... thus a Beaujolais bread, usually eaten with cheese (of course!) and salami as an aperitif with the Beaujolais Nouveau . 
 
The Couronne Beaujolaise is made with a sourdough starter but apart from this, the water traditionally used in a sourdough has been completely replaced with red wine (a local pinot noir - we're a bit early for the Beaujolais Nouveau in October).  It also contains salami so not suitable for teetotallers, vegans or vegetarians.  
 
Due to its shape it cuts nicely into crusty morsels and in fact is designed to break into roll-sized segments (turn the couronne over to see the natural shaping).

It's the usual $7.00 for a sizeable crown, available at our three Wild Wheat shops from October 1st until the 31st.  Could be just the thing for your Halloween guests!

Ingredients:  Farmer's Mill Spray-Free white flour, sour starter, red wine, salami, yeast & 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
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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.