New to the Pantry

From time to time, I am invited to explore books and sample products for viable overview on my blog. The state-of-the-art deal with become a few bread made proper here in Ontario, Canada. A slice of buttered toast is often how I begin my day, so I want a loaf of bread with plenty of taste and substance ? None of those ethereal bland well-known white breads that give you a five-minute sugar spike for me! I'm also fussy about the fine of elements used and the baking procedure. So I become eager to attempt a few slices of this bread that looked so appealing and smelled so inviting.

The Stonemill Bakehouse in Toronto is a circle of relatives bakery that began in Germany in 1907 earlier than moving to Canada in 1982. Using complete grains, natural sourdough and slow fermentation, their breads comprise no sugar, that's without a doubt a bonus as sugar is hardly ever wanted unless the bread lacks flavor from inferior substances.

And no sugar turned into needed at all. I attempted the Multigrain Sourdough bread. I began with a buttered slice to get an preliminary concept of the bread earlier than toasting some up. The seeds and grains provide a pleasing contrast of texture and flavor and the sourdough taste lingers pleasantly after some bites. The bread is as an alternative rustic in texture imparting a terrific base for sandwiches, but nevertheless gentle sufficient to serve up if you do not need an excessive amount of crunch for your sandwich. The bread absorbs flavor without becoming a soggy mess. Because of the company texture, some slices might additionally be a exceptional accompaniment to a heat bowl of soup.

The bread also toasts properly, popping out crunchy but nonetheless chewy. Toasting virtually brings out the flavor of the seeds too. It makes a really perfect bread for grilled cheese sandwiches while that craving hits for a classic bread accompaniment.

I'm looking forward to trying some of the other offerings from Stonemill. They have a rather extensive list of different breads that includes such intriguing loaves such as Flax and Chia, Cranberry Pumpkin Seed, Hearty Bavarian Rye, and Sunflower and Walnut. They're also the first company in English Canada to introduce vitamin D into some of their breads — almost as much as in a cup of milk and more than in egg yolks or fortified orange juices. The vitamin D is a natural result of exposing the yeast to a source of light, so it's not even synthetically produced. The breads with vitamin D include the ones that I want to try above, as well as Sprouted 3 Grains & Oatmeal, 11 Whole Grains & Honey, 12 Whole Grains & Sprouted Rye, Sprouted Flax, and several of their sourdough breads like Classic French, Multigrain and Belgian Whole Wheat.

And their breads are easy to find at most of the major grocers in Ontario, with limited distribution in Quebec and Canada. Those outside these areas can visit Stonemill via their Facebook page and they'll let you know if there's a store in your area. It's worth the small amount of time to find out.

Disclaimer: I received a sample of this bread for possible review on my blog and was compensated for writing this post. The opinions expressed here are my own.