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Maple Oatie Lunch Loaf

$9.50

1 loaf

Made with PA maple syrup, an oat porridge, and whole wheat flour- a sustaining loaf with great malty flavor. Perfect for grilled cheese or morning toast. This loaf is baked in a pan for that classic sandwich shape and softer crust.

Made with PA maple syrup, an oat porridge, and whole wheat flour- a sustaining loaf with great malty flavor. Perfect for grilled cheese or morning toast. This loaf is baked in a pan for that classic sandwich shape and softer crust. This loaf is based on the guidelines of the approachable loaf created by the WSU Bread Lab Collective. 10¢ of every loaf sold returns to The Bread Lab to support further research of other whole grain products. Learn more at their page.

Bread Care:

If you plan to serve the bread whole the next day, keep it wrapped in the paper bag. The next day, preheat the oven to 325 and place on a rack in the middle of the oven for 7-10 minutes. 

Once the loaf is cut into it will keep for 3-5 days on your counter. It is best left on the counter in the paper bag it came in or in a linen bread bag for it to breathe. You can loosely wrap the cut end with beeswax wrap or plastic wrap. You can also store it my favorite way, cut side down on a cutting board letting the crust be exposed to the air which will keep it crusty.

If you prefer a softer crust the bread can be wrapped in beeswax wrap, kept under a cake dome, put in a bread box, or placed into a reusable plastic bag where it will stay fresh for 7-10 days. It is important to note that if you plan to store your bread in a reusable plastic bag to make sure the bread is cool before hand to prevent any condensation forming inside the bag. I never recommend storing your bread in the refrigerator.

Front Porch Baking Co.

Front Porch Baking Co. is a community-supported, grain forward bakery located in Lancaster, PA, and owned by Kristen Richards. The mission of Front Porch is to provide nourishing breads and pastries to Lancaster County while emphasizing education, sourcing locally throughout our Mid-Atlantic region, and developing lasting relationships with our customers through honest human connection. Our breads are full of locally and regionally-sourced grains and are naturally leavened—a process which takes a minimum of three days from start to finish, thus allowing time for the development of complex flavors. Our pastries, which are carefully crafted using those same locally-sourced grains, give evidence to our belief that flour can be more than just the backbone of recipes, but flavor too. We hope to illuminate the beauty of whole grains in an intentional, delicious way for you!

Bread Care:

If you plan to serve the bread whole the next day, keep it wrapped in the paper bag. The next day, preheat the oven to 325 and place on a rack in the middle of the oven for 7-10 minutes. 

Once the loaf is cut into it will keep for 3-5 days on your counter. It is best left on the counter in the paper bag it came in or in a linen bread bag for it to breathe. You can loosely wrap the cut end with beeswax wrap or plastic wrap. You can also store it my favorite way, cut side down on a cutting board letting the crust be exposed to the air which will keep it crusty.

If you prefer a softer crust the bread can be wrapped in beeswax wrap, kept under a cake dome, put in a bread box, or placed into a reusable plastic bag where it will stay fresh for 7-10 days. It is important to note that if you plan to store your bread in a reusable plastic bag to make sure the bread is cool before hand to prevent any condensation forming inside the bag. I never recommend storing your bread in the refrigerator.


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