The renaissance of bread baking.
Wheat bread at Red Truck Rural Bakery in Marshall.
Flour, water, and yeast. These three basic ingredients work together to form perfectly baked and golden artisanal loaves. Bread, because of its simple ingredients, has been a staple food for centuries––the first recording of humans cooking water and grain mixtures dates back at least 30,000 years ago––but the rise of specialty breads and the interests of home bakers have increased in recent years. While making bread is rewarding, it can be very complicated at times. Luckily, there are plenty of local bakeries experimenting with artisanal breads––and all you have to do is stop in to try a loaf.
At Heidelberg Pastry Shop in Arlington, seedy breads are fan favorites, like the six-grain, Krautiner, three-seed wheat, and Farmer’s Rye. “We do see customers always willing to try new breads,” says the shop. It uses flour specifically imported from Germany.
Brian Noyes at Red Truck Rural Bakery in Marshall has a high demand for specialty loaves. “Everyone asks for more than we make,” says Noyes. “We change up our selection over the year—we made Irish soda bread for St. Patrick’s Day, for example.” Other combinations include olive oil and rosemary focaccia; a harvest wheat bread with multigrain, dried cranberries, golden raisins, and walnuts; and a sunflower wheat bread with sunflower seeds and multigrain.
According to Noyes, specialty breads may have its trends, but the classics will always remain. “I think the answer lies somewhere between the two: always the basic selection, plus a few surprises.”