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Our breads are made from organic or unbleached, unbromated stone-ground flours. The water is filtered; the salt from the sea. However, the main ingredient that gives our bread its unique flavor is TIME. Most Bakehouse breads are leavened naturally (without commercial yeast) by a levain, or starter - a piece of today's dough is the seed for tomorrow's bread. Breads made in this manner are crusty, chewy, and exhibit remarkable longevity. These are the elemental, essential breads of the European countryside.
Our yeast breads are made by a method known as poolische, whereby a miniscule amount of yeast if used over a long fermentation period. Breads made with this technique achieve a similar texture with many "eyes," and tend to be sweeter than breads raised by a sourdough culture, though neither procedure uses sugar.
See our Bread Schedule below
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This traditional French bread is the perfect combination of a crispy crust and a wonderfully chewy center. Also available with fresh grated parmesan cheese and cracked peppercorn.
unbleached unbromated flour, filtered water, salt, & yeast. (for the parmesan peppercorn baguette include parmesan cheese & peppercorn)
Paired with wine and cheese or a compliment to any meal.
12 oz
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This traditional Jewish Sabbath bread has a soft crust and a wonderfully sweet, chewy middle.
unbleached unbromated flour, filtered water, sugar, butter, eggs, egg yolks, yeast, & salt.
Perfect for toast, sandwiches, and French toast.
24 oz loaf.
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We add Dutch cocoa, chunks of Belgian Callebaut dark chocolate and dried Washington state cherries to our signature Farm Bread.
dessert, snacks, with champagne.
16 oz boule.
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We mix in the cinnamon and raisins, resulting in a firmer loaf that can be easily toasted or covered with cream cheese.
unbleached unbromated flour, raisins, clover honey, cinnamon, filtered water, Levain (French sourdough starter), & salt.
breakfast, toast, snack.
24 oz loaf.
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A dense, moist mixture of 8 grains & 3 seeds with a touch of clover honey.
unbleached unbromated flour, filtered water, organically grown whole wheat flour, honey, corn grits, millet, oats, cracked barley, cracked rye, cracked wheat, flax seeds, brown rice flour, sunflower seeds, buckwheat, Levain (French sourdough starter), & salt.
sandwiches, meal side, snack bread, picnic.
24 oz loaf.
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Our signature bread made with the sourdough starter for a tangy flavor and scored on top to resemble a wheat stalk.
unbleached unbromated flour, filtered water, whole wheat, Levain (French sourdough starter), & salt.
everyday bread. Suitable for sandwiches, toast, or as an accompaniment to any meal.
24 oz loaf
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The addition of jalapeños, chunks of white cheddar cheese and corn transform our Farm Bread into a fantastically spicy southwestern treat!
unbleached unbromated flour, cheddar cheese (cultured pasteurized milk, enzymes, salt, annatto color), yellow corn, jalapeno peppers, whole wheat flour, Levain (French sourdough starter), filtered water, & salt.
accompaniment to chilies, hearty soups, and premium ales.
24 oz round
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The New York Rye is a traditional Jewish-style rye. Blended with caraway seeds, it has a shiny, golden crust and rich rye flavor.
unbleached unbromated flour, rye starter, rye flour, filtered water, whole caraway seeds, salt, & yeast.
essential for Reubens and other sandwiches. Toast, dinner bread.
24 oz round
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This bread is the same recipe as the New York Rye Bread, with the addition of freshly roasted onions and topped with poppy seeds.
unbleached unbromated flour, filtered water, rye flour, baked Spanish onions, caraway seeds, salt, & yeast.
Reubens and other sandwiches, toast, dinner bread.
24 oz round
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An Italian, “beautiful bread.” This bread is made utilizing the poolische method, which results in a light, airy bread with subtle flavors and a swiss cheese-like hole pattern.
unbleached unbromated flour, filtered water, salt, & yeast
everyday bread, toast, some sandwiches, good base for bruschetta. Meal side.
16 oz loaf.
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A true Tuscan style bread: light, airy and incredibly chewy.
unbleached unbromated flour, filtered water, salt & yeast.
tasting, soaking in olive oil, or all by itself.
32 oz round.
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A dense, moist bread packed with raisins and bursting out with pecans. Over a third of a pound in every loaf!
toasted, breakfast, fruit platter, side.
24 oz loaf.
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Our classic farm bread made with fresh rosemary and Greek kalamata olives.
unbleached unbromated flour, filtered water, kalamata olives, organically grown whole wheat flour, Levain (French sourdough starter), fresh rosemary, & salt.
picnic bread, with wine and cheese, dinners.
24 oz round.
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A traditional Sicilian loaf made from semolina and durum flours, which yields a loaf with a beautiful, golden color and nutty flavor. The crust is covered with unhulled sesame seeds.
semolina flour, durum flour, unbleached unbromated flour, filtered water, unhulled sesame seeds, salt, & yeast.
sandwiches, toast, dessert bread, or snack bread with chocolate spread or jam.
16 oz loaf.
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Sourdough the way it’s meant to be. This blistered, crackling, crusted loaf is mouth-puckeringly tart and tangy, with a chewy texture.
unbleached unbromated flour, filtered water, Levain (French sourdough starter), & salt.
everyday bread. Suitable for sandwiches, both grilled and plain. Perfect side for red sauce pasta dishes.
24 oz round.
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A dense, hearty and healthy loaf made with whole wheat flour, cracked wheat and a touch of sourdough.
stone ground whole wheat flour, unbleached unbromated flour, Levain (French sourdough starter), filtered water, & salt.
Sandwiches, toast, meal side.
24 oz loaf
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Bakehouse breads traditionally have a very crisp crust. If you wish to enjoy the bread the way it would be fresh from our oven, simply remove from the package and place in an preheated 450° oven for ten to fifteen minutes, or until crisp. When ready, the crust will crackle when pressed with your finger. Afterwards, store in a paper bag, or cut-side down on your cutting board. (Storing in a plastic bag will soften the crust and encourage mold.)
If you wish to freeze the bread, simply wrap in aluminum foil and place in a plastic bag. Thaw in the bag and remove when at room temperature. Heat in a preheated 450° oven for ten to fifteen minutes.
To enjoy our bread the way it would be fresh from our ovens, remove package and place in a pre-heated 450F oven for 10 minutes. For a soft crust store in a plastic bag, for a hard crust store in a paper bag.
Return Links -> Bakehouse - Bloomington / Indianapolis -> top of page
* Available ONLY at Scholars Inn locations and Wholesale Outlet.
(Minimum quantity orders only)
- Marble Rye
- Ciabatta
- Focaccia
- Choc Cherry
Return Links -> Bakehouse - Bloomington / Indianapolis -> top of page
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