october 11-12-13

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 October 11:

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

Cabbage + carrot w/caraway boule  —  ribbons of sautéed cabbage & carrot mix into a wheat-rye dough spiked with caraway seeds for a naturally savory-sweet full-flavored bread
$10

Valli rye  –  an Estonian style whole grain brick with oats, barley malt syrup plus caraway, coriander & fennel seeds
$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 October 12:

Toasted rye boule  –  a light wheat-rye dough with plenty of toasted rolled rye flakes mixed in for extra texture and plenty of bold aromatic characteristic rye flavor
$10

Apple cider boule  —  a wheat-rye dough is mixed with Peifer Orchards apple cider and lots of house made dried apple bits mix-in for a taste of the season
$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

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Monday October 13:
Steel cut oatmeal sandwich bread  –  a cooked porridge of steel cut oats mixes into a light wheat dough for a mild and comforting, easy eating sandwich bread
$10

Hazelnut pan bread  –  roasted whole and ground hazelnuts mix into a whole wheat dough for a rich hazelnut infused bread excellent for snacking
$12

Blue house boule or cutie  –  the everyday bread, made from an ever evolving blend of fresh stone-milled wheat, spelt, rye and kernza flours
$6 for 700g cuties / $8 for 950g boules