Burgundy Beet Bread
This loaf originated in my desire for a red bread for St. Valentine’s Day, but that did not derive its colour from food colouring. The solution turned out to be whole beet root, not just beet juice. The pureed whole root not only gave the desired colour and texture, but also added an amazing earthiness that we associate with the autumn harvest. In time we found that not all beets “bled” equally. Thus, though the exterior is always burgundy regardless of the variety of beet used, the interior colour will vary anywhere from caramel to magenta. The sesame seed finish is a perfect topping for this beautiful loaf. Stunning on your holiday buffet table. Occasionally baked as buns.
Bread flour, whole beet root, white sugar, sea salt, bakers yeast, sesame seeds
Anywhere you would serve beets, serve this loaf. A serendipitous discovery: beet bread makes an amazing peanut butter sandwich. It’s moisture counterbalances the dryness of the peanuts.
Caramelized Onion Loaf
This is a wonderful soft loaf, oval in shape, rich in flavour, with all the oven-roasted sweetness of caramelized Spanish onions.
Bread flour, Spanish onions, brown sugar, sea salt, bakers yeast
The aroma and flavour of this loaf cries to be a side for Sunday dinners, or a roast beef sandwich. Anywhere caramelized onions go, this would be at home.
Cinnamon Raisin Bread
A rarely seen loaf at the bakery, with the cinnamon permeating the entire loaf, not just in an interior swirl.
Bread flour, whole wheat flour, raisins, brown sugar, cinnamon, sea salt, bakers yeast
Cinnamon and raisin toast - what a great way to start the day
Cranberry Pecan Loaf
One of our favourite weekend pan loaves, this is like an upscale, upscale raisin bread. Bright flavour introduced through the cranberries, and complemented by the pecan pieces. Marginally sweet loaf for those who are partial to fruit bread.
Whole wheat flour, bread flour, brown sugar, dried cranberries and pecan pieces, sea salt, bakers yeast
A beautiful toasted slice. Makes a wonderful turkey sandwich at Christmastime.
Cranberry Pumpkinseed Sourdough
This great hearth loaf has been a hit since the first batch. At every turn it knocks the ball out of the park with its texture, flavour, the health benefits of a sourdough. The dried cranberries, balanced with the pumpkinseeds are a welcome addition to the sourdough base.
Whole grain wheat, bread flour, pumpkin seeds, dried cranberries, white sugar, malt powder, baker yeast, sourdough culture
Makes a great sandwich, and toast any time. This is my choice for a toasted turkey sandwich on boxing day, when you want all the flavours of Christmas, and none of the fuss.
One of our variations on raisin bread. This pan loaf features smaller fruit bites but with the same lovely dough.
Whole wheat flour, bread flour, brown sugar, currants, sea salt, bakers yeast
Toasted or plain, with butter, or drizzled with olive oil.
Dill Pickle Loaf
Of all the loaves that we have introduced, this one has created the most furor. I asked Daniel, as a lark, to bake dill pickle bread for New Year’s Eve one year. Only one batch. Of course, people thought it was too weird, until they tasted it. From then on, we haven’t been able to bake enough. Often baked into kaiser-sized hand-rolled buns.
Bread flour, diced baby dill pickles, white sugar, sea salt, bakers yeast
Heard 100 times: “This makes the best grilled cheese sandwich on earth.” Less often: It’s great with peanut butter.
Kale and Onion Loaf
This hearth loaf originated with my desire to have a coloured bread for St. Patrick’s Day, parallel to our Burgundy Beet Bread. My only stipulation was that again we not use green food colouring. Kale turned out to be the answer, not only for its light verdigris when baked in the loaf, but also for its cruciferous health benefits. Balance the flavour with oven-caramelized spanish onions and it’s a hit all around.
Bread flour, fresh green kale, Spanish onions, white sugar, sea salt, bakers yeast
A great sandwich loaf, a great slice.
Molasses and Sunflower Seed Loaf
The same as molasses bread, but with the addition of sunflower seeds for added texture and flavour.
Bread flour, sunflower seeds, brown sugar, fancy molasses, blackstrap molasses, sea salt, baker’s yeast
This lovely loaf is reminiscent of Boston brown bread, but we make it without raisins, and oven bake rather than stove-top steam. Sweet and flavourful with the mineral richness of molasses.
Bread flour, brown sugar, fancy molasses, blackstrap molasses. sea salt, baker’s yeast
Great for toast, and a natural accompaniment for baked beans.
Normandy Apple Sourdough
This historic fruit loaf has its origins in Normandy France. Celebrating local produce, this really lovely sweet pan loaf starts with dehydrated apples that are partially rehydrated with cider from Vittoria’s own Cider Keg operation. Adding a careful blend of flours, salt, yeast, assisted with a sourdough culture, time and careful manipulation of the soft dough yields a wonderful moist and sweet loaf.
Bread flour, whole grain wheat flour, Cider Keg apple cider, sea salt, bakers yeast, dehydrated apples, sourdough culture
Makes a wonderful toast or French toast. Smells like apple pie when you slice it.
The shape of this loaf is called a boule, en francais. But people would pronounce it “boul-aye”, which made my French blood boil, so I renamed it "olive round". It's a very careful blend of whole grain flours to give the base texture, solid enough to support the generous amount of Kalamata olives inside A touch of sugar brings the flavours into balance. Great loaf for the olive lover in your house. We often present it in the form of demi-baguette.
Whole grain wheat, bread flour, whole grain rye, Kalamata olives, white sugar, sea salt, bakers yeast
Toasted and drizzled with olive oil, served with a Greek salad, it's a great complement to the Mediterranean table. The demi-baguette would be wonderful sliced on a cheese platter or charcuterie board.
This hearth loaf is one of my favourite sourdoughs. Aside from the health benefits of sourdough, and the digestive benefits of prunes, this loaf also gets points for flavour and texture. The fruitiness permeates the entire loaf, so that, as I have heard several times, “you don’t even need to put jam on it” for your breakfast toast.
Whole wheat flour, bread flour, brown sugar, large pitted prunes, sea salt, bakers yeast, sourdough culture
Aside from making a wonderful toast, its flavour is complemented by a nice brie or goat’s cheese. Very satisfying on a cheese platter.
A favourite at the Good Bread Company, this lovely whole wheat loaf is marginally sweet and features a generous amount of sultanas. One of our pan loaves.
Whole wheat flour, bread flour, brown sugar, sultanas, sea salt, bakers yeast
Makes a lovely toast - just add butter, or nut butter. For breakfast, for snacks.
Raisin Walnut Loaf
Raisins find a companion in this sweet pan loaf - all the satisfying sweetness of fruit bread with a little crunch and nutty flavour of walnut pieces.
Whole wheat flour, bread flour, brown sugar, raisin, walnut pieces, sea salt, bakers yeast, walnut oil
A great base for brie, goat’s cheese, melted swiss cheese.
Sour Cream and Onion Loaf
This beautiful and rich loaf has the smooth texture of potato bread, with the richness of sour cream, and the balancing sweetness of oven-caramelized onions. White insidious in stark contrast with the dark crust. Lovely. Not for the dairy sensitive.
Bread flour, Hewitt's Dairy sour cream, yellow baked potatoes, Spanish onions, white sugar, sea salt, bakers yeast
For those who love a soft loaf for toast or sandwiches.