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.
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.
Baked fresh the mornings of your expected delivery day. Best consumed upon arrival, but you can store it on the kitchen counter at room temperature for up to two days. If you’ve sliced into it, you can leave it cut side down on the chopping board. You may also place the sliced loaf in a ceramic bread box or a clean paper bag. Never store bread in the refrigerator, or else it will dry out. By the third day, you can place the bread in a large Ziplock bag, but please note that the crust will soften and your bread will require toasting to refresh it. For storage up to three months in the freezer, wrap your bread in parchment paper and place it back in the Ziplock bag.
To refresh frozen bread, take it out of the freezer to thaw in the paper wrapping for a few hours or overnight. Make sure it gets to room temperature. Preheat your oven to 175°C. When ready, spritz your thawed loaf lightly with water on all sides to create steam, place on a baking tray, and heat for 15-20 minutes. Allow bread to cool on a rack for at least half an hour before serving.