Wild Wheat Bakery

Our Breads

The Monthly Special

The June Special - Muesli Sourdough

Special

The June Special 2017

Muesli Sourdough

As we officially kick in to winter, the baker has come up with the ultimate breakfast bread for the cold season: the Muesli Sourdough is packed with fruit, grains and a generous dose of cinnamon to warm you up on those winter mornings.

The June Special takes Wild Wheat's traditional sourdough, made with our 20-year-old starter, where the muesli mix is added at the initial stages before the 48 hour fermentation begins.  As we know, this long process helps break down the starches and the sugars but also develops the flavours which in this month's loaf, just adds to its tastiness.

At the base of the Muesli Sourdough are three simple ingredients: flour, water and salt.  To this we've added chunks of dried cranberries, apricot, raisins and dates; pumpkin and coconut flakes; oats; chia & sunflower seeds and a generous sprinkling of cinnamon. These ingredients give the loaf a burst of flavour, colour and texture.  With no added sugar, a generous bite of apricot or cranberry adds sweetness as do the oats and seeds lend texture.

The baker created the Muesli Sourdough as a perfect winter breakfast treat and it is divine in the morning, toasted with butter, to release some extra cinnamon flavour in the heating. It is also a wonderful afternoon or after school pick-me-up treat for you and/or your kids when you’re craving something at sugar o’clock or have a case of the dreaded 3:30-itis. 

$7 for an 800g loaf and on sale at our three Wild Wheat shops until the end of June.

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.