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Regenerative Organic Certified® Skagit 1109 & White Sonora, 4 Pack

  • Regenerative Organic, Stone-Milled Whole Grain

    This loaf combines wheats that originated in two regions: the Northwest and Southwest. We blend these beautiful wheats because White Sonora’s lighter, creamy wheat allows us to showcase the bolder flavors of Skagit 1109. Enjoy with butter or a soft buttery olive oil, with marmalade or jam, or to a make a delicious sandwich.

    45g Whole Grains   •   25% RDV Fiber

  • Regenerative Organic Certified® 97% Whole Wheat Flour, Organic Sourdough* (Fermented Organic Rye Flour, Salt), Sea Salt, Organic Malted Barley Flour*, Yeast Packet* (Yeast, sorbitan monostearate, ascorbic acid). *Dried   

    Contains: Wheat. Processed in a facility that uses milk, fish, eggs, tree nuts and soy.

Customer Reviews

Based on 4 reviews
25%
(1)
75%
(3)
0%
(0)
0%
(0)
0%
(0)
M
Minerva Ankunda
Takes time but result is good

This is basically a wet dough method of baking bread. You make a wet dough with a mix and the use packet that comes in it so there's not a lot of measuring other than that of two cups of water. You mix it cover it and let it sit for 12 to 15 hours. Then you take it out incorporate a little bit of flour as you turn it with a quick need and let it rise again for an hour and a half before you bake it for an hour and 15 minutes. I made my day late at night so we could have it the next day for dinner. Interestingly the directions don't say to put some water for staying in the oven or to score the bread. We like our bread really crusty so I went ahead and put my normal little pan of water in the oven as it preheated and during the bake and my crust did come out very nice. I didn't score it and that was okay, but I think it would have been better if I had.I made two loaves with this brand, one with a loaf pan and one without. It really does need the loaf pan because it does not support itself well even though it looks like it will. When it bakes it flattens unless the sides are supported.The taste is good. It definitely has that sourdough Wang. One thing that was a bit weird was that this is whole grain bread so it looked Brown and looking at it, I think we all expected it to taste like rye or wheat, so the cheddar with chives flavor was a bit unexpected at first. The second bite was much better. It came out very soft in the middle. I do like this bread mix and it might give new bread baker some confidence, but to me this is really not much easier than making my own from scratch.I also made the cinnamon raisin bread. I love the great big raisins but they provide and they are plentiful too. The bread's not overly sweet it's a very good breakfast bread. I do think if I made it again I might top it with cinnamon sugar, but it was good just the way it was.

G
Gayatri Suresh
Very easy but doesn't taste like sourdough. Dense if you cut down on the rising time.

I reviewed this mix twice already because I tried the cheese and onion variety as well as the cinnamon raisin mix. I spent a lot of time on those reviews so I don't really want to repeat everything I said a third time. In short, this is a great mix for those scared of making their own yeast bread but you're paying a pretty penny for the convenience of having all your ingredients and instructions in one bag. Follow the instructions, don't cut down on the 14-16 hours it takes for this to rise and you'll end up with a hearty, homemade tasting wheat bread. It doesn't taste like a true sourdough to me and it's not super fluffy or light in texture but if you're already used to rustic whole wheat bread, this is very good in flavor. I lost the photos of the plain and onion loaf already baked so I'm just sharing some photos of the raisin loaf which was a little more dense and flatter because I didn't let it rise as long as the bag said to.

D
Davion Hahn
Bread

I let it sit for >24 hrs. Seems dense. Taste test in 1 hr.

Skagit 1109 & White Sonora

This loaf combines wheats that originated in two regions: the Northwest and Southwest. We blend these beautiful wheats because White Sonora’s lighter, creamy wheat allows us to showcase the bolder flavors of Skagit 1109. Enjoy with butter or a soft buttery olive oil, with marmalade or jam, or to a make a delicious sandwich.

• Regenerative Organic, Stone-Milled Whole Grain
• 45g Whole Grains
• 25% RDV Fiber
• Excellent Source of Manganese
• Excellent Source of Vitamin B12

Directions

1. Pour mix into medium bowl; add the yeast packet and water. Hand mix until fully blended. Cover bowl with plastic wrap and let rest 12–15 hours.

2. Turn dough onto floured counter and fold in half. Turn 90° and fold in half again; cover and let rest 15 minutes.

3. While dough rests, line a medium sized bowl with clean dish towel. Dust the dish towel in the bowl generously with flour. Using a pastry scraper, form a tight round dough ball. Lift the dough ball with the pastry scraper and place it into the towel-lined bowl, with the top of the ball in the bottom of bowl, seam side up. Pinch the seam together. Sprinkle the dough ball with flour. Cover the dough ball lightly with the edges of the towel.

4. Allow dough to rise for approximately 40 minutes and then place Dutch Oven in the oven and preheat oven to 500° F.

5. Once the oven has reached 500° (approximately 35 minutes after dough has risen), touch top of loaf lightly. If imprint remains, it's time to bake. If the dough bounces back, it needs an additional 10 minutes.

6. Cut a parchment strip, 9'' by 18". Place parchment strip over loaf. Turn bowl out onto counter. Quickly score top of loaf with single edge blade to allow expansion in oven.

7. Using thick oven mitts, quickly remove Dutch oven to stove top. Uncover. Using parchment "sling", lower loaf into Dutch oven. With hot mitts, cover pot, return to oven.

8. Bake an additional 10 minutes at 500° F. Lower temperature to 450° F, bake 20 minutes. Carefully remove cover.

9. Bake an additional 20 minutes, to 210° F internal temperature. Remove from oven. Cool on wire rack at least one hour before cutting.

Ingredients:

• 1 bag of Sourdough Bread Mix
• 2 cups room temperature water
• Might need to add more than 2 cups, will confirm

Disclaimer: If you enjoy a bread with softer texture, please try add ¼ cup more water

Directions

1. Pour mix into medium bowl; add the yeast packet and water. Hand mix until fully blended. Cover bowl with plastic wrap and let rest 12–15 hours.

2. Turn dough onto floured counter and fold in half. Turn 90° and fold in half again; cover and let rest 15 minutes. Brush 9"x 5" metal loaf pan with olive oil.

3. Gently pull dough into a rectangle; fold one end to the middle, fold the other end over it. Turn dough 90° and roll up tightly, pinching the seam and ends to seal. Place in pan, seam side down; cover and let rise 1 hour 30 minutes. Preheat oven to 375°F.

4. Bake about 1 hour 10 minutes, until richly brown. Let cool 20 minutes in pan, then on a rack until completely cool before slicing. Enjoy!

Ingredients:

• 1 bag of Sourdough Bread Mix
• 2 cups room temperature water

Disclaimer: If you enjoy a bread with softer texture, please try add ¼ cup more water

Baker’s Note

The above cooking temperatures are based on a conventional oven, not convection. If convection, lower temperature by 25°F.

Customer Reviews

Based on 4 reviews
25%
(1)
75%
(3)
0%
(0)
0%
(0)
0%
(0)
M
Minerva Ankunda
Takes time but result is good

This is basically a wet dough method of baking bread. You make a wet dough with a mix and the use packet that comes in it so there's not a lot of measuring other than that of two cups of water. You mix it cover it and let it sit for 12 to 15 hours. Then you take it out incorporate a little bit of flour as you turn it with a quick need and let it rise again for an hour and a half before you bake it for an hour and 15 minutes. I made my day late at night so we could have it the next day for dinner. Interestingly the directions don't say to put some water for staying in the oven or to score the bread. We like our bread really crusty so I went ahead and put my normal little pan of water in the oven as it preheated and during the bake and my crust did come out very nice. I didn't score it and that was okay, but I think it would have been better if I had.I made two loaves with this brand, one with a loaf pan and one without. It really does need the loaf pan because it does not support itself well even though it looks like it will. When it bakes it flattens unless the sides are supported.The taste is good. It definitely has that sourdough Wang. One thing that was a bit weird was that this is whole grain bread so it looked Brown and looking at it, I think we all expected it to taste like rye or wheat, so the cheddar with chives flavor was a bit unexpected at first. The second bite was much better. It came out very soft in the middle. I do like this bread mix and it might give new bread baker some confidence, but to me this is really not much easier than making my own from scratch.I also made the cinnamon raisin bread. I love the great big raisins but they provide and they are plentiful too. The bread's not overly sweet it's a very good breakfast bread. I do think if I made it again I might top it with cinnamon sugar, but it was good just the way it was.

G
Gayatri Suresh
Very easy but doesn't taste like sourdough. Dense if you cut down on the rising time.

I reviewed this mix twice already because I tried the cheese and onion variety as well as the cinnamon raisin mix. I spent a lot of time on those reviews so I don't really want to repeat everything I said a third time. In short, this is a great mix for those scared of making their own yeast bread but you're paying a pretty penny for the convenience of having all your ingredients and instructions in one bag. Follow the instructions, don't cut down on the 14-16 hours it takes for this to rise and you'll end up with a hearty, homemade tasting wheat bread. It doesn't taste like a true sourdough to me and it's not super fluffy or light in texture but if you're already used to rustic whole wheat bread, this is very good in flavor. I lost the photos of the plain and onion loaf already baked so I'm just sharing some photos of the raisin loaf which was a little more dense and flatter because I didn't let it rise as long as the bag said to.

D
Davion Hahn
Bread

I let it sit for >24 hrs. Seems dense. Taste test in 1 hr.