Powergrain Pullman

Shape

This loaf is a novelty that we've always wanted to make - a hearty sandwich bread, made in the most sandwich-ready of shapes: a rectangular prism. The pullman loaf pan has a lid, and you can judge the success of our optimization on the resulting shape - ideally the loaf would rise in the oven to perfectly fill the pan without bulging. The metal pan gives the loaf a delicious crunch on all 4 sides.

Extras

This loaf is packed with nutrition (and fun!). The base of the loaf is seared onto a layer of whole grain oats and the outside is encrusted in our favorite seed blend (pumpkin, sunflower, flax, and sesame). Those same seeds get a spot in the bread too, alongside millet and more rolled oats. If you find a loaf with more multigrain goodness packed into and onto it, we'll comp you a loaf of the powergrain pullman.

Flour

This loaf combines the formability of organic T85 Expresso with the texture, taste, and appearance of one of our new favorite flours - the Climate Blend from the kind folks at Chimacum Valley Grainery. From their website:

We planted 4 varieties of wheat and mixed them all together to make a diversified seed stock that would be more resilient to changing climate conditions. The grain mix includes a hard red spring wheat, two purple wheats and a blue wheat; the colors represent the hue of the seed as well as indicating unique flavors and nutrient profiles.

Grown:

• Expresso wheat: Grown in the Columbia Basin, ground in Burlington, WA
• Climate Blend: Grown in the Center Valley near Chimacum. Check out this great article for more information!