The Whole Wheat Flour We use is 100% Oklahoma Grown by John's Farm in Fairview, Ok. It is certified Organic and NON-GMo.
Our Pecans are 100% from Knights Farms in Jenks Oklahoma. We use the smaller Native pecans when available for their more intense flavor
100% Oklahoma Sprouted Wheat Bread
All of our whole wheat flour and berries come from John's Farm in Fairview Oklahoma. We sprout and grind the grains in house, add a touch of honey and olive oil.
Our basic, traditional wheat bread. Levain is a French term meaning "to rise, give life to," and this recipe dates back at least to the 16th century French countryside. Sifted wheat flour (some of it stone-ground) is naturally fermented, using the wild yeast that lives on the outside of the grain. This mildly sour starter is built into a hearty bread dough with filtered water, sea salt, and the smallest pinch of malted (sprouted) barley flour.
The same dough with sprouted wheatberries, and toasted pecans and walnuts.
A traditional Italian loaf from the Tuscany region. Crisp crust and light, airy crumb (interior).
A "levain" with 12 cracked grains.
The 12-grain loaf with added nuts, wheatberries, oats and raisins.
Stirato is an Italian verb to stretch. This dough is too wet to mold into a regular loaf and is consequently stretched into a rustic free-form shape. Very crusty, with a contrasting moist and open-holed crumb. Very similar to ciabatta ("slipper bread").
A hearty European style full-flavored rye with coarsely ground rye meal.
Makes a crispy, flavorful, lean pizza.
More sour than the levains, and lighter flour. This is a European style sourdough, there is no milk or vinegar in the sour starter. It’s merely untreated flour and water and the left over starter from the day before.
Popularized in France in the last 125 years; a light, crusty, thin loaf that goes with everything.
Our foccacia is made less flat than the traditional, to give added moisture and last longer. All of our foccacia's use roasted garlic. Variations include feta cheese, Greek kalamata olives, or rosemary and green onions.
About 50% whole wheat flour, some tangy sour starter and really plump raisins.
This is a traditional Jewish bread, although many countries produce similar egg breads. Ours uses raw honey and olive oil in a 6-ply braid. Baked every Friday and special occasions.
Tex-Mex Peppers, Corn and Cheddar Cheese
Dark Rye 50% rye meal and 50% stone-ground, sifted wheat
Honey Challah Jewish egg bread
Blueberry Corn With walnuts
Cherry Pecan Made from our popular levain
Bread Storage Tips
If you will use it in one or two days, keep it in the paper sack. If you will keep it longer, and re-crisp the crust in the toaster or oven. If you need to keep it longer than three days, portions may be frozen in plastic bags, just remember to thaw it in the plastic bag before opening it.