Our Yeasted Breads

“Off-White” French Bread, in baguettes, batards, and rounds is probably our most versatile bread.  It will admirably accompany just about any food from salads and soups to pasta, stews, ragouts, maybe even vindaloos.  Why not?  The rounds are very fine for sandwiches; with butter and jam or honey a sliced baguette is wonderful at breakfast.  You can read more about our french bread in Missive #1. This bread is made from unbleached white flour, whole wheat flour, water, wheat gluten, yeast, and salt.

Honey Whole Grain is a whole wheat dough with cracked wheat, cracked rye, and flax seeds (aka Red River Cereal) added in.  The honey adds just a touch of sweetness.  This is a fine bread for sandwiches and toast.  A long-time favorite of many Real Bread fans.  (Whole wheat flour, unbleached white flour, Red River Cereal, water, honey, salt, yeast.)

Cornmeal Rounds are not cornbread, but rather a yeasted bread made with mostly unbleached white flour and a portion of organic high-lysine cornmeal (Whole Grain Milling Co.).  It also has Cedar Summit milk and a little honey.  It's a gorgeous bread, a little softer than many of our breads, with a golden-brown crust and a sunny tint to the tender, moist, even crumb.  (Unbleached white flour, organic cornmeal,  water, milk, honey, salt, and yeast.)

Swedish Rye or Limpa is a moist, soft, slightly sweet bread, enriched with butter and milk, scented with fennel and caraway, and flavored with molasses. You Swedes out there should know what to do with it.  For us, it’s the perfect vehicle for an egg salad sandwich, and it makes wonderful toast.  Goes well with gravlax or smoked salmon too.  (Unbleached white flour, organic rye flour, water, milk, butter, molasses, yeast, salt, caraway and fennel seeds.)

Brioche, the cake of breads, is what Marie Antoinette is reputed to have said the peasants should eat when they had run out of bread (Qu’ils mangent de la brioche?).  Lots of Hope Creamery butter and organic eggs go into this bread.  To call it cake would be misleading because it is not sweet.  The true brioche aficionado eats it as is, savoring each moist, melting, buttery crumb.  We like it toasted, too, for breakfast with some excellent preserves, or as a base for canapés—some smoked salmon, say, with a daub of cream cheese or Cedar Summit’s superb sour cream.  (Unbleached white flour, eggs, butter, water, yeast, sugar and salt.)

All breads may contain a small amount of cornmeal.