A Field Guide to the Breads of Open Harvest
French (Every day) A basic white bread, good for sandwiches, toast or garlic bread.Whole Wheat (Every day) If bread were clothing, this would be a little black dress. Accessorize it with any sandwich filling or any toast-topping you can imagine. A faint hint of sweetness from the honey accents its wheaty goodness.
Sesame Honey Wheat (Sunday) A sweet whole wheat bread enriched with sesame oil and lots and lots of sesame seeds. Beautiful, tasty, different.
Parmesan Garlic French (Sunday and Wednesday) Our French bread dressed up with real parmesan cheese and chopped garlic. The natural compliment to an Italian meal, but also good with any roasted meat or vegetable.
Sprouted Wheat (Monday) Sweetened with molasses, this whole wheat bread includes wheat that has been allowed to sprout for three days. A versatile bread with a nice crunch.
Free Range Sourdough (Monday) Yes, it looks like a brick but it's a good tasting brick! A chewy bread leavened only with Open Harvest's own sourdough starter, its flavor is complex but never vinegary.
Seven Grain (Monday and Thursday) This bread gets taste and texture from a helping of Paul's Seven Grain cereal plus honey and molasses. One of my favorites for breakfast toast.
Cracked Wheat (Tuesday) White and whole wheat flours combine with cracked wheat to make this a great basic bread with a rich, wheaty flavor and a lively texture.
Cinnamon Raisin Bread (Tuesday and Saturday) Toast, toast and more toast. But it also makes a great peanut-butter-and-jelly sandwich. And then there's French toast and bread pudding and...
Cottage Sourdough Dill (Wednesday) A smooth, rich bread with a complex flavor. Fresh onion, dill weed, cottage cheese, butter and sourdough--what's not to like? Good as part of a meal but it also makes fantastic sandwiches.
Jewish Rye (Wednesday) A light rye bread with the distinctive fragrance of caraway. The traditional bread for Ruben sandwiches, it also pairs well with meat, cheese or baked tofu. I've recently been told it's also good with peanut butter and jelly or chocolate-hazelnut spread, so I now I need to take a loaf home to experiment with. (It's a tough job, but...)
Oatmeal Bran (Thursday) The Bakery Manager's favorite. Oats, oats and more oats, plus butter, maple syrup and brown sugar. Great for toast, great for sandwiches, great for eating plain by the slice. Did I mention it's my favorite?
Wheat Germ (Thursday) A bread rich with wheat germ and the tang of molasses. A good all-around bread that goes well with both sweet and savory foods.
Whole White Wheat (Thursday) White wheat is a variety of wheat with a paler bran than the red wheat most of us are accustomed too. Bread made from whole white wheat flour has all the nutritional benefits of a whole wheat bread but is a lighter, more golden color and has a less aggressively wheaty taste. A good bread for whole-grain lovers looking for a change of pace, and for those who are trying whole-grain breads for the first time.
Salt-free Whole Wheat Even if you aren't on a restricted diet you should consider trying this bread. The absence of salt gives this a subtly different taste from our regular Whole Wheat. Available in our freezer section.
Anadama (Friday) A classic American bread featuring cornmeal and molasses. Good for breakfast toast, but don't overlook its potential as a sandwich bread. It's excellent with a nut butter and jelly or with the Deli's curried tempeh.
Challah (Friday) A traditional Jewish egg bread. This bread is light, rich, delicate, slightly sweet and gorgeous to look at. All of my bakers love this bread because the dough is lovely to hold and shape. Try some and you will love it too.
Olive-stuffed Baguettes (Friday) Our French bread wrapped around a filling of black olives, onions and garlic. A favorite with any olive lover.
Sunflower Millet (Saturday) A whole wheat bread with lots of crunch from millet and sunflower seeds. Makes great sandwiches, but don't overlook its potential for out-of-the-ordinary toast.
Pesto French (Saturday) Our French bread enriched with pesto, basil and garlic. Good slathered with butter, but even better drizzled with olive oil.
Rice Bread (Saturday and Wednesday Afternoon) A wheat-free, gluten-free bread for people with sensitivities to these things. Baked fresh from scratch every week.