TPK&B Seeded Multigrain Sourdough Bread

Multigrain bread is one of the healthiest kinds out there. It has more fiber, which makes it a better option for weight-watchers. It’s also usually heavier, helping you feel full for longer, and a great source of carbohydrates, which you give you energy.

This Multigrain Sourdough Bread by TPK&B is also laden with flax seeds, pumpkin seeds, and sunflower seeds. All of these are loaded with nutrients, anti-oxidants, and anti-inflammatory properties. Not to mention, it’s just really good bread.

This bread is wonderful as is, smeared with butter, jam, or cream cheese. It’s also great for sandwiches, particularly if you want to make that sandwich a whole meal. Like say, an elevated grilled cheese with tomato soup. Very simple, very easy, but very filling.

• • Melt some butter in olive oil in a deep skillet. Place in the thinly sliced onions, covering and letting cook for about 5 minutes, until softened.
• • Lower the temperature, and uncover your skillet, stirring the onions occasionally until caramelized and tender. You may add a little bit of water to prevent the onions from burning. Season with salt and pepper.
• • Spread 2 slices of TPK&B Seeded Multigrain Sourdough Bread with butter. Place your slices buttered-side down on a clean surface, and spread a layer of Dijon mustard on each slice. Top one slice with the caramelized onions and thinly sliced Gruyère, and close the sandwich.
• • On the skillet, grill the sandwiches on low heat, until bread is toasted and cheese is melted. About 10 minutes on each side.
• • Cut in half, and serve with a thick and hearty tomato soup.

We are delighted to shine a spotlight on our favorite home bakers, and this takes the cake (or the bread!) Our connection with TPK&B started as a serendipitous meeting over the love of food. TPK&B's head boss has been a seasoned client of The Bow Tie Duck for a while, and we are happy not only to be serving her with the best fine foods, but also to be enjoying the lovely produce that emerges from her home bakery, and getting the chance to share it with everyone else.

Baked with love, TPK&B prepares your breads in the mornings of your expected delivery day. To ensure that you get to enjoy this with the best experience, we encourage you to indulge as soon as you receive your loaves.

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.