august 30-31

all loaves are naturally leavened, meaning they are all "sourdough", though not necessarily sour tasting

all bread is made to order. to order call or text Helena Maus at 937-626-3051 or email helena@bluehousebread.com. to sign up for the blue house bake schedule email that contains this bake schedule and more, email me your email and i'll sign you up to the list. easy!

Saturday August 30:

Seeded wheat boule  —  roasted sunflower & flax seeds mix into a wheat dough for this satisfying blue house staple
$10

Caramelized onion + walnut + miso boule  —  ribbons of caramelized onion mix into a wheat-rye dough along with roasted walnuts and awase miso for a robot full-flavored bread with plenty of crunch and umami depth
$12

Seedy rugbrød  –  a Danish style 100% whole grain rye brick with sunflower, flax, pumpkin & sesame seeds plus buckwheat & caraway and just a touch of dark molasses
$10

Seed & nut mini or full-size [gluten free]:  —  oats mix with roasted sunflower + pumpkin seeds, roasted nuts, flax + chia seeds, extra virgin olive oil, maple syrup, psyllium husk and sea salt to make a dense full flavored loaf rich in protein that just happens to be gluten free
$6 mini / $16 full-size

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Sunday August 31:

Barley berry + flax seed boule  –  cooked pillows of pearled barley mix into a wheat-spelt dough along with just a bit of flax seed for a moist everyday bread with a satisfying chew
$10

Plum + almond boule  —  moist & sweet dried plums mix into a wheat-spelt dough along with plenty of roasted almonds for this weekend's fruited bread selection
$12

Yogurt sandwich  –  fresh stone milled spelt and red fife winter wheat mix with creamy tangy yogurt and a touch of local honey and bakes in bread pans for that classic sandwich shape
$10