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.
No more store bought bread for me — healthy for us and the planet!!!!
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.
Review of: Organic Sourdough Bread Mix, Whole Grain Wheat Flour (Cheese Onion, 1 Pack)Jumping to the very end; I think the final version of bread that this mix makes is absolutely wonderful. The loaf of bread, while ‘hefty’ is what I consider to be remarkably light in texture on the inside and just the right amount of ‘crusty’ over the top.For taste, I’ve found that there is a noticeable ‘sourdough’ taste to the bread; especially when compared to what I think of as standard run-of-the-mill cheese bread that I’ve had before.And that sourdough taste, combined with the noticeable bits of onion spread throughout the loaf, and the wonderfully understated taste of cheese infused in the loaf, makes for what I consider to be a more than special taste treat.Making the bread, I found, at least for the effort that I had to put into making the bread, was incredibly easy.For example, there was no kneading of the dough, which I think of as a big plus, though the final loaf of bread did have the consistency of what I think of as bread that I’ve spent 30 minutes or more to hand knead.There was just a bit of mixing at the beginning (which only took a few minutes at most) and some minor folding/shaping of the dough before putting the dough into the baking dish.On the other-side-of-the-coin, however, even though I consider the final loaf of bread to be very tasty and I think it was well worth the relatively minor effort I had to put into the baking, there is what I look at as a very long-time commitment needed to make the bread.This making of this loaf of bread turned out for me to be a multi-day effort. After doing the initial mixing the instructions call for the dough to rest for 12 to 15 hours. Because of the timing, I started the process late in the morning, I ended up letting the dough rest for 12 hours and then placing the dough in the refrigeration overnight.Then, the next day, after shaping the dough and placing in the pan, the dough needed to rest for another hour and a half.After that, the bread needed to bake for more than an hour.Finally, the bread had to cool down for at least 20 to 30 minutes before I could slice the bread.When looking at the full time for me to make the loaf, it was at least 26, 27 hours (or longer) from the time I started to the time I could try the finished product.So, for me at least, that is a long time commitment and the primary reason (along with the roughly $9/$10 price) for giving the great tasting bread 4 stars instead of 5 even though I do consider the baked bread to be really good.If this review was helpful, please click the Helpful button below
Ingredients:
Ingredients:
No more store bought bread for me — healthy for us and the planet!!!!
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.
Review of: Organic Sourdough Bread Mix, Whole Grain Wheat Flour (Cheese Onion, 1 Pack)Jumping to the very end; I think the final version of bread that this mix makes is absolutely wonderful. The loaf of bread, while ‘hefty’ is what I consider to be remarkably light in texture on the inside and just the right amount of ‘crusty’ over the top.For taste, I’ve found that there is a noticeable ‘sourdough’ taste to the bread; especially when compared to what I think of as standard run-of-the-mill cheese bread that I’ve had before.And that sourdough taste, combined with the noticeable bits of onion spread throughout the loaf, and the wonderfully understated taste of cheese infused in the loaf, makes for what I consider to be a more than special taste treat.Making the bread, I found, at least for the effort that I had to put into making the bread, was incredibly easy.For example, there was no kneading of the dough, which I think of as a big plus, though the final loaf of bread did have the consistency of what I think of as bread that I’ve spent 30 minutes or more to hand knead.There was just a bit of mixing at the beginning (which only took a few minutes at most) and some minor folding/shaping of the dough before putting the dough into the baking dish.On the other-side-of-the-coin, however, even though I consider the final loaf of bread to be very tasty and I think it was well worth the relatively minor effort I had to put into the baking, there is what I look at as a very long-time commitment needed to make the bread.This making of this loaf of bread turned out for me to be a multi-day effort. After doing the initial mixing the instructions call for the dough to rest for 12 to 15 hours. Because of the timing, I started the process late in the morning, I ended up letting the dough rest for 12 hours and then placing the dough in the refrigeration overnight.Then, the next day, after shaping the dough and placing in the pan, the dough needed to rest for another hour and a half.After that, the bread needed to bake for more than an hour.Finally, the bread had to cool down for at least 20 to 30 minutes before I could slice the bread.When looking at the full time for me to make the loaf, it was at least 26, 27 hours (or longer) from the time I started to the time I could try the finished product.So, for me at least, that is a long time commitment and the primary reason (along with the roughly $9/$10 price) for giving the great tasting bread 4 stars instead of 5 even though I do consider the baked bread to be really good.If this review was helpful, please click the Helpful button below
