TPK&B Whole Wheat & Oats Sourdough Bread

Tasting Notes From The Curator

This loaf packs the lovely goodness of a naturally fermented sourdough made of organic whole wheat flour, water, salt, oats & maple syrup. The perfect bread to brighten up your morning!

Pairings

We love our sourdough loaded with wheats & oats topped with slices of sharp cheddar cheese or even some Aged Rutland Red. If you’re feeling up for a balanced breakfast, you may also serve this bread next to Omelette with Mimolette Vieille cheese.

WITH LOVE FROM HOME

We are delighted to give a spotlight on our favorite homebakers 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 is a seasoned client of The Bow Tie Duck over the past months 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, whilst, having the chance to share it to everyone else. Baked with love, TPK&B lovingly prepares your breads on the mornings of your expected delivery day. To assure that you get to enjoy this with the best experience, it is encouraged to indulge as soon as you receive your loaves.

Storage Instructions

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.