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.