Smoked Rye Sourdough

Smoked Rye Sourdough

As the weather gets warmer, the days get longer and we start inching towards the BBQ again, the bakers have reinvigorated a monthly loaf to match those pre-dinner platters. October’s Smoked Rye Sourdough is a flavour powerhouse with delicious smoked manuka oil, hearty rye flour and sprouted grains.  How can you go wrong? So, what…

September Special

September’s Sprouted Lentil Sourdough

Sometimes the cook looks for inspiration outside of the kitchen; this month he’s been prompted by those of us who eat the bread.  One of the most often requested loaves at Wild Wheat are loaves with sprouted grains.  September’s Special includes the nutritional powerhouse of lentils, increasing its goodness through the sprouting process. Why lentils?…

July Special 2019

July’s Tritordeum Sourdough

We’ve certainly explored our fair share of ancient grains at Wild Wheat.  I’ve learned a lot over the years about food and flours I knew little about.  This month’s special again teaches me something new with a hybrid cereal made from wheat and barley. Where does Tritordeum come from? First successfully paired in 1977, Tritordeum…

Edible Hemp in food

Happy with Hemp

The March Special: Hemp Focaccia   As of November 2018, a law change in New Zealand allowed the sale of hemp food products, such as seeds and powder. The Hemp Focaccia is Wild Wheat’s tasty foray into a healthy, nutritious seed that has had, hitherto, a dubious reputation.  We’re making it good with March’s Bread…

Sprouted grain bread

A Special Sprouted Sourdough

We went on an interesting field trip the other week.  The baker had come up with a new monthly special that used a new process that was… well, rather special. Over the years Andrew has introduced a plethora of healthy ingredients in our monthly specials to educate us in grains, seeds, superfoods and nutrition.  Our…