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