Wild Wheat Bakery

Our Breads - Kumara Sourdough

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Our signature loaf, the Kumara Sourdough, was judged best bread in the country at the 2012 NZ Food Awards.

Kumara SourdoughRoasted Kumara in a light wholemeal and rye sourdough.

All the earthiness of kumara.

Compliments these meals:
Bread and dips, grills.

800gm round loaf. 600gm oval loaf.

Serving Suggestion:
This bread is almost a dish on its own. Heaps of flavour. It truly lends itself to simple ingredients. Grilled with olive oil, some slices of ripe tomato. Also makes fantastic garlic bread. A good accompaniment to soups. View the nutritional information (PDF).

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Andrew FearnsideFrom Andrew

When I first thought of making Kumara Sourdough my aim was to accentuate the earthiness of the kumara. Golden kumara was the perfect choice. It has so much more flavour and adds great colour. We roast it to get another taste happening; then the use of both whitemeal and rye flours to add more of that earthy feel, malt syrup to boost the colour and crust and we're away.

As with all our sours it is a long slow process from dough mixing to finished product. The kumara 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.

We bake the kumara loaves on a stone hearth for a good 45 - 50 mins to get a rich, robust crust. The whole process, combined with the better keeping qualities of wholemeal and rye, will hopefully mean this bread will still be great toasted 3 - 4 days later. Keep it wrapped in a tea-towel and cut off slices as needed. Kumara sours also make great garlic bread.