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Regenerative Organic Certified® Skagit 1109 & White Sonora

  • 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 21 reviews
57%
(12)
43%
(9)
0%
(0)
0%
(0)
0%
(0)
K
Kris Kaufman
love buying local

Great product. I purchased from Oatman's mainly out of desire to buy local; but the taste was better then expected.

E
Evan Storey
Pioneer Food

Amazing. I had purchased, admittedly, just to support an impressive effort - regenerative farming practices in the arid landscape of Arizona (where I was born). But then the quality of both the bread mix and pancakes blew me away. This is the future!

K
Keith Whipple
Great products but missing one bag of pancake mix

Ordered taking advantage of the black Friday special. Ordered 2 pancake mixes and 2 bread mixes. Box showed up with 3 bags, 2 bread mixes and 1 pancake mix. The products are great but the attention to packing the order was lacking.

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 21 reviews
57%
(12)
43%
(9)
0%
(0)
0%
(0)
0%
(0)
K
Kris Kaufman
love buying local

Great product. I purchased from Oatman's mainly out of desire to buy local; but the taste was better then expected.

E
Evan Storey
Pioneer Food

Amazing. I had purchased, admittedly, just to support an impressive effort - regenerative farming practices in the arid landscape of Arizona (where I was born). But then the quality of both the bread mix and pancakes blew me away. This is the future!

K
Keith Whipple
Great products but missing one bag of pancake mix

Ordered taking advantage of the black Friday special. Ordered 2 pancake mixes and 2 bread mixes. Box showed up with 3 bags, 2 bread mixes and 1 pancake mix. The products are great but the attention to packing the order was lacking.