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Artisan loaves, fresh from the oven - photo by Katie Kutilek

WheatFields Bread

WheatFields uses unbleached, unbromated flour, natural starters and slow fermentation. Our breads are hand-crafted and hearth-baked daily in our wood-fired brick oven.

 


Our hearth loaves are handcrafted fresh daily by hard-
working, early-rising bakers who apply their talent and
personal touch at each stage of the baking process.

We use either natural levain or yeast preferments in our breads. While this requires more time and attention from our bakers, it results in better tasting, better textured bread for you.

All WheatFields hearth breads are baked on the masonry
sole of our wood-fired Spanish oven. The J. Llopis oven imparts
unique crust and crumb flavor and texture and is a joy to use. We burn fewer than 12 cubic feet of local hardwood per day to bake hundreds of loaves.

The WheatFields Oven - photo by Delana Lee


Varieties


Baguette: The French standard. A crisp crust and an open, irregular crumb with lots of yeast fermentation flavor make ours a true classic. Great for sandwiches, crostini, or on its own.


Ciabatta: As Italian as the baguette is French. Somewhat flat, somewhat rectangular, Ciabatta has a wildly open crumb and a complex fermentation flavor. We add a touch of extra virgin olive oil.


Country French: Our flagship Pain au Levain is naturally leavened and made with unbleached flour with stone ground wheat and rye.

Kalamata Olive: WheatFields Sourdough, loaded with ripe Kalamata olives. Maggie Glezer (Artisan Baking Across America) calls ours “by far the best.” Available as either a regular boule or a “mini”: too big to be called a roll, too small for a loaf.


Multigrain: Naturally leavened wheat dough loaded with whole sprouted wheat, oats, flaxseed and sunflower seeds.

Pain de Campagne is, literally, Country Bread, and is the traditional bread of the villagers and farmers of the French countryside. Historically, PdC had as much as 10% rye flour, was risen with levain and baked in a wood-fired oven. Ours is all of that, plus, we add some spelt (l'epautre) flour and season with Pacific sea salt.

Pain Ordinaire: A simple loaf of everyday French bread. Made with unbleached flour and a yeast preferment. Really not so ordinary.

 

Pecan Raisin: Pecan halves and sweet Thompson raisins in a light, naturally leavened dough. Perfect toasted and spread with sweet creamery butter.

Rustic Italian Round: Choose from our plain or rosemary loaves every day. Rustics are made of very wet dough that gets lots of fermentation time. The results are round crusty loaves rich in flavor with an irregular open crumb. Risen with bakers’ yeast and an overnight starter.

Pane della Famiglia is a large Rustic Round, though the flavor is somewhat enhanced by the longer baking time required for the larger loaf. The crust of the best loaves is flour striated and chocolate-brown approaching ebon on the sides.


Semolina Bread: WheatFields’ interpretation of this southern Italian classic. Durum wheat flour gives this bread a golden hue and a chewy crumb. We bake semolina baguettes, loaves, and rolls. Some get topped with sesame seeds, others with a poppy-sesame mix.


Sourdough Rye: Classic deli bread great for Reuben, pastrami, and ham and Swiss sandwiches. Try it with smoked salmon and wasabi mayo, open faced. Our seeded version has black and brown caraway. On certain days, we offer fruited, onion, or seedless versions.


Spelt Bread: Milled from an ancient variety of wheat, our stone-ground whole grain spelt flour comes from our friends at Heartland Mill in Marienthal, Kansas. 100% organic flour.


Steel-cut Oat: Another of our classic naturally leavened breads with a portion of organically grown steel-cut oats.


Walnut Raisin: Thompson raisins and California walnuts in our naturally leavened Pain de Campagne dough. Toast it at breakfast, of course, but also try a soft goat cheese spread atop.

Walnut Sage: Country French with walnuts and fresh sage. We serve our immensely popular “No. 9” sandwich on this bread. The sage and walnuts complement the turkey-cranberry pairing –our “everyday is Thanksgiving” bread.


WheatFields Sourdough: Mildly (but distinctly) sour. Just
unbleached flour and a hint of rye, leavened with
WheatFields’ own sourdough culture.

100% Whole Wheat: The heartiest in our Pain au Levain series, this loaf is about as fundamental as bread can be: 100% wheat ground between natural granite millstones and baked on the hearth of a wood-fired oven. Made with a natural wheat levain.

Rolls: We make rolls from several of our doughs: rustic rolls from French , brötchen from MultiGrain, sesame-coated from Semolina, and the always-popular ciabattine.

Bagels: Every Sunday morning we bake bagels the old way: hand-
formed, boiled, and hearth-baked.

We may occasionally bake breads that are not described on this list. Rest assured that they will live up to what you have come to expect from WheatFields breads.

 


Suggestions for Storing WheatFields Bread

To maximize the shelf-life of your bread:

Keep it in a paper bag. This will preserve the crisp texture of the crust. While WheatFields bread is best enjoyed fresh daily, it will also freeze well for up to a month. Here are some recommendations:

     Thaw 1-3 hours at room temperature.
     Place in oven at 375° for five
     to ten minutes to enhance flavor and crust.

     If freezing a sliced loaf, each piece
     may be toasted without thawing.

Our bread contains no artificial preservatives and will last 2-3 days at room temperature.

We welcome comments and suggestions! Click here to send us an email.
 

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