Phooey Farms Homemade Breads

Breads

Buy some Phooey Farms Bread Today!

We hand craft our breads daily on location at Phooey Farms.

Nothing but the best ingredients make it into our breads.

Our chickens supply us with plenty of eggs to provide you with some great brioche, zuchinni bread and several other great breads.

Here is a list of some of the more popular breads we offer.

Ciabatta

Ciabatta

Ciabatta is an Italian white bread made from wheat flour, water, olive oil, salt, and yeast, created in 1982 by a baker in Verona, Veneto, Italy, in response to the popularity of French baguettes. Ciabatta is somewhat elongated, broad, and flat, and is baked in many variations.

Salt Rising

Salt Rising

Salt-rising (or salt-risen) bread is a dense white bread that was widely made by early settlers in the Appalachian Mountains, leavened by naturally occurring Clostridium perfringens and other bacteria rather than by yeast. Salt-rising bread is made from wheat flour; a starter consisting of either water or milk and corn, potatoes, or wheat; and minor ingredients such as salt and sugar. Salt in the name is a misnomer; the bread is not leavened by salt nor does it taste salty. One explanation for the name of the bread is that the starter was kept warm in a bed of heated salt. Another possible origin of the name is the use of salt to inhibit yeast growth and provide an environment more conducive for the microbes to grow, enhancing the distinct flavors which predominate over the more typical yeast flavors.

Sourdough

Sourdough

Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. Sourdough bread has a mildly sour taste not present in most breads made with baker's yeast, and better inherent keeping qualities than other breads due to the lactic acid produced by the lactobacilli.

Pumpernickel

Pumpernickel

Pumpernickel is a typically heavy, slightly sweet rye bread traditionally made with sourdough starter and coarsely ground rye. It is often made today with a combination of rye flour and whole rye berries. At one time it was traditional peasant fare, but largely during the 20th century various forms became popular through delicatessens and supermarkets. Present-day European and North American pumpernickel differ in several characteristics, including the use of additional leaveners, and, in North America, coloring and flavoring agents, the addition of wheat flour, higher baking temperature, and a dramatically shortened baking time.

Rye

Rye

Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. It is higher in fiber than white bread and is often darker in color and stronger in flavor.

French Baguettes

French Baguettes

A baguette is a long, thin loaf of French bread that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length and crisp crust. A baguette has a diameter of about 5 or 6 centimetres (2 or 2⅓ in) and a usual length of about 65 centimetres (26 in), although a baguette can be up to a metre (39 in) long.

Honey Wheat

Honey Wheat

Wheat Bread is a designation often given to breads made with significant amounts of whole grain flour, usually wheat, and sometimes dark-colored ingredients such as molasses or coffee. In Canada, the United Kingdom and South Africa it simply refers to wholemeal or whole wheat bread, except in the Maritimes, where it implies bread made with molasses. In some regions of the US, the bread is simply called wheat bread in contrast to white bread. Whole wheat flours that contain raw wheat germ, instead of toasted germ, have higher levels of glutathione, and thus are said to result in lower loaf volumes.