Wild Wheat Bakery

Our Breads - Country Sourdough

Country SourdoughOur version of the rustic farmhouse style French loaf - "pain de campagne".

Earthy flavours of wholemeal and rye along with apple cider.

Compliments these meals:
Pates, pickles, seafood dishes.

1kg round loaf. 600gm oval loaf.

Serving Suggestion:
The strong flavours go well with pates, or as part of an antipasti platter. A good accompaniment to oysters, or strong flavoured meat sandwiches. Try pastrami, mustard and gherkins. View the nutritional information (PDF).

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Andrew FearnsideFrom Andrew

This loaf is my baby. It is a great feeling when you have a vision of a style of bread and can create it exactly as you hoped. I was inspired to make a French country style loaf, a 'pain de campagne', a rustic, hearty giant loaf that can be the centrepiece to a meal.

The country sour has lots of rich flavour as I looked to create a bread that personified regional France. Rye, wholemeal and apple cider give a deep, sumptuous flavour. A loaf that keeps better than all others, it almost gets better with age. The lucky few that have eaten the great Lionel Poilane's signature loaf in Paris comment that our country sour is the next best thing. High praise.

As with all our sours it is a long slow process from dough mixing to finished product. The dough spends its first 6 - 8 hours in bulk, developing yeasts and flavour. We then divide and shape it. From here it spends 24 hours in the fridge, not dormant, but very slowly developing flavour and texture. It is this process that helps to significantly break down the starches and sugars. This keeps the G. I. level low, around half the G. I. of yeasted bread and makes sourdoughs so much easier to digest and good for you. This is a great option for those watching their gluten intake.