This savory loaf is made with Regenerative Organic Certified® White Sonora, Regenerative Organic Certified® Skagit 1109, parmesan cheese, and roasted onions. When you bite into this bread, you immediately get a wonderful parmesan crusty taste that lingers, followed by a mild onion taste. This is a delicious savory bread that you can enjoy across many occasions, including as an accompaniment to a cheese or charcuterie plate.
42g Whole Grains • 21% RDV Fiber
Regenerative Organic Certified® 97% Whole Wheat Flour, Organic Cheese* (Organic Parmesan Cheese [Pasteurized Organic Milk, Salt, Cheese Cultures, Enzymes], Disodium Phosphate), Organic Sourdough* (Fermented Organic Rye Flour, Salt), Roasted Organic Onions*, Sea Salt, Organic Natural Flavor, Organic Malted Barley Flour*, Yeast Packet* (Yeast, sorbitan monostearate, ascorbic acid). *Dried
Contains: Wheat, Milk. Processed in a facility that uses milk, fish, eggs, tree nuts and soy.
This is so simple to make, the only thing you need is 2 cups of warm water and time. Ingredients blend easily together, the only measuring needed is for the water. Proofing is 12 hrs, knead and let it rest for 1 1/2 hrs and bake for 70 minutes. My entire home was filled with the wonderful aroma of fresh baked bread. The crust is crispy and inside texture is moist and flavorful. The package does have a typo on the pan size, you need a 9x5 pan , not a 9x15. All ingredients are organic and the bread has the tangy Parmesan cheese and and perfect blend of onion.
This makes bread making so convenient. I liked the flavor; it had a lot of onion flavor which I really liked. Good texture and great tasting bread.
Well, it tastes like sourdough, with onion and cheese. It has a tart aroma, which I find typical of this style of bread..because it is sourdough! Now add in some aromatic heavy hitters, and you have a fragrant tangy bread.It comes with a packet of yeast inside the bag (thank you), and the directions are easy even though it does take some time. Once mixed, let it rest for 12-15 hours, then there are some directions thne let rest for another 1.5 hours, more directions. Bake. Eat. Overall simple, and I would make this again. I dont like complicated recipes or preparations, and this is very doable.I just used my convection toaster oven and baked it on a flat sheet. I just left it in a ball. It baked up nicely, has a great crust, and the interior is spongy, moist. Looks like 'artisinal' bread. I am not entirely sure I made it right, but it turned out well enough to slice, add butter to, and have along side a hearty stewp (my version of thick soup). OH, I do remember thinking that I should have lowered the temp as the outside seemed to cook up very quickly. I ended up placing some tinfoil over top to keep it from further crunchification.I dont know if I made it totally correctly, but it looked good, and tasted good.Overall, I think you need to like strong flavors. This is sourdough, so it is tangy.. AND then the generous use onion and cheddar, which adds to the flavor profile. Many bread recipes I have used that call for onion, parm, any other cheese, even garlic will often not come through. So this taste profile is present.
Ingredients:
Ingredients:
This is so simple to make, the only thing you need is 2 cups of warm water and time. Ingredients blend easily together, the only measuring needed is for the water. Proofing is 12 hrs, knead and let it rest for 1 1/2 hrs and bake for 70 minutes. My entire home was filled with the wonderful aroma of fresh baked bread. The crust is crispy and inside texture is moist and flavorful. The package does have a typo on the pan size, you need a 9x5 pan , not a 9x15. All ingredients are organic and the bread has the tangy Parmesan cheese and and perfect blend of onion.
This makes bread making so convenient. I liked the flavor; it had a lot of onion flavor which I really liked. Good texture and great tasting bread.
Well, it tastes like sourdough, with onion and cheese. It has a tart aroma, which I find typical of this style of bread..because it is sourdough! Now add in some aromatic heavy hitters, and you have a fragrant tangy bread.It comes with a packet of yeast inside the bag (thank you), and the directions are easy even though it does take some time. Once mixed, let it rest for 12-15 hours, then there are some directions thne let rest for another 1.5 hours, more directions. Bake. Eat. Overall simple, and I would make this again. I dont like complicated recipes or preparations, and this is very doable.I just used my convection toaster oven and baked it on a flat sheet. I just left it in a ball. It baked up nicely, has a great crust, and the interior is spongy, moist. Looks like 'artisinal' bread. I am not entirely sure I made it right, but it turned out well enough to slice, add butter to, and have along side a hearty stewp (my version of thick soup). OH, I do remember thinking that I should have lowered the temp as the outside seemed to cook up very quickly. I ended up placing some tinfoil over top to keep it from further crunchification.I dont know if I made it totally correctly, but it looked good, and tasted good.Overall, I think you need to like strong flavors. This is sourdough, so it is tangy.. AND then the generous use onion and cheddar, which adds to the flavor profile. Many bread recipes I have used that call for onion, parm, any other cheese, even garlic will often not come through. So this taste profile is present.
Thank you for assisting us with this product and mesquite flour.
Bill Du Pont
Fluffy, flavorful, delicious, and way more nutritious than conventional mixes, while healing your land. Keep up the GREAT work!!!
So good and you can tell these ingredients are DIFFERENT! I usually steer clear of wheat-based products but I felt great after eating these!
