Turkey Red Wheat Oatmeal Stout Pan Bread is a hearty loaf made from our own locally grown Turkey Red Wheat flour, a bit of aged dough, and oatmeal. It's then kissed with molasses and a touch of Guinness Stout for depth in flavor. The result is a dense yet soft sandwich bread that you're sure to love. It is made from flour that is milled farm-side and grown locally by three farmers who have a special connection to the Turkey Red Wheat.
This item is perishable and should arrive within 2 days of shipment from our headquarters in Dayton, Ohio. Depending on where this item is headed, it may require expedited shipping.
FLOUR, WATER, AGED DOUGH (FLOUR, SEA SALT, NATURAL DOUGH CONDITIONER, DRY YEAST, DIASTATIC MALT), TURKEY RED WHEAT FLOUR, BEER, GRANDMA'S MOLASSES, WHOLE GRAIN ROLLED OATS, SEA SALT, YEAST, ALL NATURAL CRUMB SOFTENER.
Care and Handling of Your Loaf: If you plan to eat it within a day or two, store at room temperature in its original bag. Your loaf will taste best if you buy it unsliced to limit the bread’s exposure to air. Slice it as you need it using a serrated knife.
If you have it sliced by us and want to use it slowly, you can freeze it and put slices directly in the toaster as needed. If you don’t plan to eat the whole loaf within a few days, freeze it and enjoy later. Wrap well in plastic and freeze for up to two weeks. When you are ready to eat it, simply thaw at room temperature. Or better yet, follow the refreshing directions.
To Refresh an Unsliced Loaf: Mist the loaf with water and set directly on a rack in a 400°F oven and warm for 5 to 8 minutes. This will restore the crispy crust to its original glory. Remove from the oven, allow it cool a minute or two, then cut into slices or tear apart and serve warm. Yum!
This bread has no preservatives, so please store in the refrigerator or freezer if not consumed in a day or two.
We partner with three local farmers—Ed Hill, Dale Friesen, and Danny Jones—to grow our Turkey Red Wheat, which is milled into flour farm-side and delivered to our bakers. But the story behind the wheat and its connection to Dale are truly remarkable.Read full story >>
- Lisa (Dayton, OH)
- Kim (Dayton, OH)
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