Heritage Wheat Bread Mix
Here's a wheat bread that thinks it's a white bread.
This is our #2 bestselling bread! It's as moist and light as the best white bread and perfect for those who prefer white bread.
It's not like other wheat breads. It looks like wheat bread, but it's soft and moist and just a touch sweet. The sweetness comes from the milk, lactose. The moisture comes from the potato flour. Yeah, it is different. It's a really good bread.
Here it is--a soft wheat bread, moist and light like homemade white bread.
Dennis Weaver
Customer Questions
- What makes this mix better than other wheat breads? It's a good recipe with better ingredients. The flour is milled by General Mills in Montana. We're 93 miles from the Montana border.
- What else? Potato flour and milk. It costs more to make bread with potato flour and milk, but it sure makes better bread. The lactose in the milk makes the bread softer and sweeter. But the potato flour makes the real difference. Potato flour is hygroscopic. Instead of drying out like wheat flour, it acts like a sponge and draws moisture from the air--not much, but enough to make the crumb softer and moister. It's just a more pleasant bread.
- Is it a sweet bread? No, it's a sandwich bread. Lactose makes it a touch sweeter, but not enough to make it noticeably sweeter; just enough to take the edge off the whole wheat.
- Anything else? It's fresher. Flour is packaged in paper bags. We get our flour weekly. Then we get it out of the paper and into the mixes and Mylar bags right away. That helps.
- What else makes this bread different? The preservatives. We hate preservatives. So, we don't use any. It's a healthier product.
- Well, how long will my bread last? The bread mix will last a long time. Most mixes will last a year or more. Once baked, use it in four or five days. If you need it to last longer than that, freeze part of your loaf.
Dennis Weaver
This is not your ordinary whole wheat bread, it's made with potato flour and lots of sweet milk. The potato flour gives it just a hint of rustic flavor, almost sourdough. And the milk is a gentle sweetener--lactose--and the combination is delightful. Potato flour is hygroscopic, that is, it absorbs moisture from the air instead of drying out as wheat flour does. It stays fresher, longer.
The result is a tempting loaf that is tender and moist with the nutty taste of fresh ground wheat. It's better tasting than other whole wheat breads.
And it makes great French Toast.
Here's how to make French toast better.
Everyone loves French toast. It’s quick and easy to make. And it’s absolutely scrumptious. It’s everyone’s favorite weekend breakfast.
But did you know that you can make it even better?
- Upgrade your breads. Try breads like California Raisin, Pumpkin Walnut, Knobby Apple, Cranberry Nut, and Prairie Sunflower. Homemade bread tends to be firmer and makes better French toast. We have over 50 different bread mixes for you to try.
- Use a firm bread—slightly stale works. Or lightly toast your bread so it’s sturdier.
- Use the right ratio of eggs to milk: two large eggs for 1/4 cup of milk. Then make certain that the egg mixture has soaked through the bread, about five minutes on each side. The egg mixture will soak through the bread making the interior soft and delightful--like a custard.
- Cook your French toast properly over medium heat. Depending on the heat, it may take four or five minutes on a side. If you think it is done, gently press the toast with your finger. If the interior is set, the toast should be soft-firm. The goal for great French toast is to cook it until it is golden brown on the outside with a creamy, custard-like center.
- Cooking with butter rather than oil lends flavor to your French toast. Butter burns more easily than does oil so cook at a little lower temperature and watch your butter that it does not burn. Wipe out any browned butter with a paper towel between batches.
- Thicker slices are more luxurious but you want the centers to be cooked and firm, not wet and mushy. Turn the heat down, not up, to get the centers cooked. It takes time for the heat to soak through the bread.
- Add a splash of flavor—vanilla, caramel, brown sugar, coconut. We have over 50 flavors for you to try. Then top your French Toast with toasted nuts, sliced bananas, or fresh berries.
- Upgrade your syrup. Grocery store syrups are typically flavored sugar syrups. Try real maple syrup or fruit syrups. We have six different fruit syrups and five different buttermilk syrup mixes.