Whole Wheat Sourdough Bread - Beaver Valley

Hearty, wholesome, and quietly impressive—this whole wheat sourdough artisan loaf is what happens when nutrition and flavor actually get along. Made with locally grown whole grain that is milled fresh each batch, delivers a deeper, slightly nutty taste with that sourdough tang woven in just enough to keep things interesting. This is bread with character: rich in flavor, full of substance, and refreshingly free of unnecessary extras. The kind of loaf that makes you feel like you’ve made a responsible choice… right up until you eat half of it in one sitting.

Whole Wheat Sourdough Loaves are a circular shape, weight 800 grams and come frozen. All bread is made in a facility that may contain nuts.

Ingredients: Organic White Flour, locally grown and freshly milled Organic Red Spring Wheat, Himalayan Sea Salt

Refreshing Instructions: 

Refreshing frozen sourdough bread is best achieved by rehydrating the crust and heating it in the oven, which restores a crispy exterior and a soft, warm interior. For best results, thaw the bread first, though it can be baked directly from frozen. 

Recommended Refresh Method (thaw first):

1. Thaw: Allow the frozen loaf to thaw at room temperature (about 2–5 hours).

2. Preheat: Preheat your oven to 350°F–400°F (175°C–200°C).

3. Wet the Loaf: Briefly run the entire loaf under cold water, or use a spray bottle to dampen the crust, ensuring it is fully covered.

4. Bake: Place the damp loaf directly on the oven rack (or on a baking sheet) for 10–20 minutes.

5. Cool: Allow the bread to cool for at least 30–60 minutes before slicing to ensure the crumb sets properly.

Alternate Method-refresh from frozen

• From Frozen (Faster): Run the frozen, rock-hard loaf under water for 30 seconds, then bake in a 350°F oven for 25–30 minutes.

Birch Bark Bakery is a small micro-bakery nestled in Beaver Valley in Cariboo, BC. The Bakery was created by Shannon who has a passion for delicious artisan food. In particular sourdough baking. Shannon has spent years crafting bread the old-fashioned way—no yeast, no shortcuts, no gimmicks. Just honest sourdough magic doing its slow, bubbly thing. She also has been creating and perfecting delicious sourdough baked goods to add to her menu at the local farmers markets.