Our love for whole grains continues to deepen. Our first loaves we baked were 100% local whole wheat. As we began to expand we introduced some products based around bread flour. We were able to find a supplier that can obtain fresh milled bread flour from North Carolina so we found some comfort in adding it to our baking process. As time has passed those recipes have had more and more whole wheat and other fresh milled whole grains added to them. It’s been a slow progression but the driving factor is our concept “Bake bread with your eyes open, eat bread with your eyes shut”. The current bread culture, like many other industries, continues to be fueled by social media. This has caused many attributes to be valued that are based around appearance. Appearance is certainly a factor but when you close your eyes your senses are pulled in different directions. The smells, textures, and tastes all take center stage. Taste drives the process of change here.
The Whole Wheat Country Loaf is a take on our Classic Country Loaf where whole grains take the lead. We reclaim both the wheat germ and the bran from the milling process. In many commercial milling operations these are removed. Their high levels of oil cause the flour to get a rancid taste. But locked inside is abundant flavor. We take the fresh wheat germ and lightly toast it and incorporate it into our dough. The wheat germ adds layers of toasty and creamy flavors. We roll the shaped loaves in the bran and it adds a wonderful texture and flavor to the crust. I love the process of using these parts of the wheat that are normally removed. We think you will like it too.
Ingredients: Organic or Local Flour, Filtered Water, JQ Dickinson Salt (WV local), Wheat Germ, Migrash Farms Wheat Bran
70% Migrash Farms Whole Wheat (MD Local)
25% King Arthur Organic Select Artisan
5% Migrash Farms Arbuzzi Rye
Allergy warning: Our bread may contain trace amounts of peanuts, tree nuts, olive pits and/or seeds.
Q: What is the best way to store fresh bread?
A: We get this question a lot! We use a few very simple strategies to preserve fresh bread.
- The best option we have found is a good quality bread box. it will keep your loaf enjoyable for up to a week!
- After cutting the bread, keep it cut side down on a cutting board. The crust naturally forms a defense against moisture loss and damage from oxygen. Keeping the cut side covered and allowing the crust to stay dry and open to the air will keep your loaf enjoyable for up to 3 days.
- Cut and freeze. If you plan to keep the bread for longer than a few days, cutting and freezing is a great option. Cut thick slices and wrap them individually. You can take them right out of the freezer and pop them into a toaster or oven. The bread comes out tasting like a cut loaf!
Q: What can I do with bread that is past its prime?
A: There are many options, but here are some of beavorites:
- Revive a slightly stale loaf by running it under water for about 15 seconds and then baking in the oven until it is warm throughout. You can only use this trick on the loaf once, but it makes it almost like new!
- Crostini – Slice the bread thinly (roughly ⅛ inch thick) and bake at 400° until crispy. Brushing with olive oil is optional. Enjoy the crostini with any toppings including hummus or baba ganoush.
- Croutons – Cube the bread and toss in olive oil and salt. Garlic powder is optional. Bake at 375° until crispy. Enjoy on salad or in soup, but you may find that the croutons disappear before they make it to a dish!