Breads

Redrock Sourdough Batch: 15-20% Whole Wheat, 80% Unbleached White

• Redrock Sourdough
• San Francisco Style Sourdough        
• Medium tanginess - very basic        
• Versatile: Great for all purposes
• Olive Oil Italian
• Mild Olive Oil flavor
• Soft and Moist Crumb       
• Great Dinner or Dipping Bread!
• Rosemary Italian
• Subtle herb flavor in a soft dough     
• Dip in olive oil or serve with dinner!
• Jalapeño Cheddar, Red Pepper Garlic, Kalamata Feta, Southwest, or Mediterranean
• Flavor is dispersed throughout dough while baking
• Great for snacking or creating a special sandwich
• Feta is hard to see, but gives a very moist texture and great flavor to the entire loaf!
• Southwest w/sweet corn and flavorful black bean soup mix
• Mediterranean with sundried tomatos, herbs de provence and cracked pepper
• Miners Sourdough
• 1/3 Unbleached White, 1/3 Whole Wheat, 1/3 Rye flour
• Dense and hearty w/ rye meal
• Mild tanginess
• Versatile: Great for nearly any purpose if heartier bread preferred
• Focaccia
• Olive Oil dough, topped with various herbs, salt or other ingredients
• Spread out on a sheet pan and baked to create a thin spongy bread
• Great for Panini sandwiches or a simple lunch by itself

Whole Wheat Sourdough Batch: Whole Wheat Base

• Whole Wheat Sourdough
• The only white flour exists in the starter (very minimal)
• Dense, hearty and very healthy!
• Medium tanginess
• Great for sandwiches or nearly any purpose

Multi Grain Batch: 40% Whole Wheat, 60% Unbleached White

• Ten Grain With Sunflower Seeds
• Levain and a touch of baker’s yeast
• A nice hearty and healthy bread with whole grains and seeds
• Great for sandwiches, toast, grilled cheese
• Honey Multi Grain/ Agave Multi Grain “Uh-gaw-vey”
• No sunflower seeds
• Honey/agave gives it a very mild sweet taste and adds moisture to the dough
• Agave comes from the cactus and is a great sugar alternative for diabetics
• Great for sandwiches, PB&J or French toast
• Whole Wheat Cinnamon Raisin
• Whole wheat with cinnamon and raisins
• Creates a prominent, heavenly scent when baking
• Great for toast, French toast and snacking

Rye Batch:

• Rimrock Rye
• A light, seeded rye (caraway) with great flavor
• Some white flour, but a real rye starter is used
• Great for sandwiches or a flavorful dinner bread

• Pumpernickel
• Rye based dough with coffee, molasses and cocoa added to give it a dark color and a rich flavor
• When made with raisins, little pockets of sweetness - Great for snacking!
• Great sandwich or flavorful dinner bread
• Marble Rye
• Rye and pumpernickel braided or flattened and rolled together
• Great for sandwiches- Most famously, the Rueben

Challah: Pronounced “Hallah”

• Typically made for the Jewish Sabbath (Friday)
• No dairy in Challah—when butter is added, it becomes Brioche
• A nice soft pull-apart egg bread
• Made with honey and molasses to give it a slightly sweet flavor
• Raisins or dried fruit can be added for sweetness
• Can be covered in poppy or sesame seeds for added flavor and presentation
• Centerpieces, wreathes and large Challah available for special events and holidays
• Great for special occasions, snacking, French toast and bread pudding

Clemenceau French:  Pronounced “Clemenso” : 15-20% Whole Wheat

• Clemenceau French
• Bakers yeast only used for leavening
• Very basic crusty bread- typically in baguette or batard form
• Great dinner bread, makes great garlic bread
• Three Seed French
• A beautiful and delicious loaf
• Fine crusty loaf with lots of flavor
• Sesame, poppy and sunflower seeds dispersed throughout each loaf

White French:  100% Unbleached white

• White French
• The closest we come to “White Bread”
• Bakers yeast only used for leavening
• Very basic bread typically used for baguettes, hoagies and Kaisers
• White French makes great French toast
• Cranberry Walnut
• Bread itself is not sweet, but the dried fruit and nuts are dispersed throughout
• Great for snacking, sandwiches, toast or French Toast