TPK&B Rustic White

Made with flour, water, salt, oat milk, agave, and avocado oil, this white bread is completely vegan and completely healthy. It has a nice golden crust, and slices beautifully. Easy to chew and digest, it’s tasty, soft, and fluffy—all of the things you love about white bread, but healthier!

White bread is the perfect sandwich bread. Use it for your tuna and chicken salads, your hams and cheeses. It’s also great for French Toast as it absorbs the egg-milk mixture so well.

Or you can try a combination, like the Monte Cristo sandwich—it’s filling and delicious.

• • In a shallow bowl, whisk egg, milk, and a pinch of salt together.
• • Spread 2 slices of TPK&B Vegan White Bread (Rustic White) with mayonnaise.
• • Top one slice with your choice of hams and cheeses, and cover with the other slice of bread. Press down on your sandwich as firmly as you can.
• • On a skillet, melt butter on medium heat.
• • Carefully dip each side of your sandwich into the egg mixture, and place it on the skillet.
• • Cook one side at a time, pressing down firmly each time for about 3 minutes, until the bread is a deep golden brown and the cheeses are melted.
• • Serve while hot!

Much has been said about white bread nutrition, but it remains an easy way to get in some much-needed minerals for your body. White bread is especially high in calcium, which helps the development and the maintenance of our bones and teeth. It also contains fiber, protein, iron, vitamins, and good fats. And despite white bread calories usually raking a little higher than other breads, it’s never too much. In fact, it contains just enough calories to help you get the energy you need for the need.

How to Keep Your Sourdough Fresh

Our sourdough is baked fresh on your delivery day and contains no preservatives. It is best enjoyed upon arrival.

Why does fresh sourdough become hard? As bread ages, the starch inside it gradually settles into a firmer structure and moisture shifts through the loaf. This natural process is called staling. A firm loaf does not mean it was delivered old. Freezing bread while it is fresh slows this process, but freezing a loaf that has already gone stale will not make it fresh again.

Eating it within two days?

Keep the bread at room temperature in a ceramic bread box or clean paper bag. Once sliced, place the cut side down on a board. Do not refrigerate it: bread becomes stale faster in the refrigerator.

Keeping it longer: slice, then freeze

1. Slice the loaf while it is still fresh and easy to cut.
2. Separate the slices into portions you would normally eat. Place parchment paper between portions if needed.
3. Seal them in a ziplock bag and freeze for up to three months.
4. When ready to eat, take out only the slices you need and put them directly from the freezer into a toaster or toaster oven. No counter thawing is needed.

If you froze the whole loaf

1. Preheat the oven to 175°C.
2. Take the loaf out of its bag and remove all paper and plastic.
3. Briefly run water over the outside crust so it is lightly wet all over. Do not soak the loaf.
4. Loosely wrap it in foil and place it straight from the freezer into the oven. Start checking after 30 minutes and continue heating until the centre is warm; a large loaf will take longer. Remove the foil for the final few minutes if you want a crispier crust.
5. Cool the loaf on a rack before slicing.

Why the water and oven? The water creates a little steam as the loaf heats, while the heat temporarily softens the firm starch inside and refreshes the crust. Leaving a frozen loaf on the counter for two hours only begins to thaw it; it does not do what reheating does. For the easiest results, slice before freezing and toast from frozen.