The whole wheat and rye flours are milled from actual grain here in my kitchen.
Varieties included in the Rotation
(all varieties offered for sale must be pre approved by the County per the Cottage Food Operation laws) and these have been Approved and are Available for sale (based on baking schedule):
- Rosemary Thyme Artisan Bread - an herb bread that is delightful and fresh tasting. Crusty outer and soft crumb. Try this with balsamic vinegar, olive oil or to make a poultry sandwich.
- Honey Whole Wheat Artisan Bread - a great whole wheat bread with a touch of sweetness.
- Caraway Rye Artisan Bread - a little more dense crumb due to the freshly milled whole rye and that caraway flavor. Great with dinner or on a hearty sandwich, or toasted.
- Dark Hunter Artisan Bread - this is similar to the steakhouse type breads. Due to the honey, the crust is a little softer (it burns easily) but it has a rich flavor. Great with dinner or toast or sandwiches.
- White Whole Wheat Artisan Bread - includes fresh milled white wheat berries. A little heavier due to the whole wheat flour, but a great guilt-free all round bread.
- Pepper/Cheese Artisan Bread - the idea here is to create a WOW flavor using serrano peppers - consistently hot. Due to the cheese, toast at your own risk. I love this as sandwich bread with roast beef, salami or ham. But, it is marvelous with butter
- Double Flax Artisan Bread - My initial goal with this bread was to inlude the health effects of freshly ground flax meal along with the visual appeal of whole flax seed. It turns out that the texture of this when fresh is different from all the others. It's a little more dense but immensely flavorful. A customer suggested I try it with balsamic vinegar and it is wonderful. Also, great buttered with stews and soups.
- Fig n Fennel Artisan Bread - Fennel seed and black mission figs. Flavored throughout, with chunks of fig. Another best when fresh bread while it is soft and flavorful.
- Lotsa Seeds Artisan Bread - The flax, chia and sesame seeds give this bread a more 'meaty' texture. Also great with soups and stews and in sandwiches with hearty meats.
- Dill/Onion Artisan Bread - This one was a surprise to me, but the dill flavor on a foundation of subtle onion is great. It's not my choice for every day, but as a fresh bread with butter as a side dish with dinner, it's very nice.
- Rosemary Garlic Artisan Bread - I have been told that this is a 'make sure you aren't going out in public' bread. Garlic powder in the dough and garlic chunks added before the final rise. So, while this is not a shy garlic, it is definitely garlicky. Again, nice for toast, with butter for dinner and it works for some sandwiches, but might be a little overpowering for others. Or, just cut a hunk and dip it in olive oil for a nice treat.
- Oats n Wheat Artisan Bread - with steel cut oats that have been fermented for a day before being added to the dough and the freshly milled white whole wheat flour, this is like a whole wheat bread with some extra texture. Good for general bread uses - and, as the others, very special when fresh.
- Wheat and Chickpea Artisan Bread - the basic white bread with flour made from dried chickpeas roasted and milled into flour. This adds a little depth of flavor and the goodness of the chickpea.
- Ye Olde White Bread - made with unbleached, enriched bread flour that has been fermented for at least one day prior to baking. Some people want plain bread.
- Fig N Honey Artisan Bread - the mellow taste of black mission figs against the sweetness of honey sweetened bread. Honey makes the crust caramelize a bit more, but the crumb is soft and dotted with small chunks of fig.
- Focaccia - Fermented white bread made with lots of olive oil in the dough and baked with olive oil top and bottom resulting in a slight crisp on the outside and a creamy crumb. This almost melts in your mouth. Out of this world while still warm from the oven.
60 3.24.17
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