Bakery Offerings

Some bakeries make cupcakes and tortes and sugar cookies, but at Prairie Flour Bakery I bake bread.

Multigrain: This loaf is made with 100% whole wheat levain plus bread flour and rye flour, barley malt extract, toasted wheat germ, sunflower seeds, polenta, and wheat berries. It is a substantial loaf and my personal favorite base for most sandwiches.

Golden Multigrain: This loaf is made with the same 100% whole wheat levain and basic flour mixture as Multigrain. But, it also contains dried apricots, pecans, golden raisins and a touch of honey. I think it is the perfect breakfast bread, but it also makes a mean peanut butter and jelly sandwich.

Semolina: The pale yellow color of this bread comes from the high percentage of durum semolina flour. The loaf is rolled in sesame seeds just before baking, and the finished loaf is golden brown.

Country French Bread: This bread is a basic country French bread.  I use the dough to make both baguettes and boule (round loaf).  The levain is supplemented with a small amount of whole rye to add depth of taste.

Olive Bread: ..would be a basic country French bread but for the addition of lots of kalamatta olives.

Mixed Grain Miche is a naturally fermented whole-grain loaf of the type common on country tables for centuries in many parts of Europe. The dough is fairly loose; the loaves large and somewhat flat.  This mixed grain miche contains whole rye, in addition to whole wheat.