The country loaf is a sure bet in artisan baking. Country bread meets the expectations of consumers looking for bread rustic, typed, at the slightly thick crust and to the brown-coloured mite, from time to time cellular. Made with sourdough, it develops very rich flavours and aromas. Its slightly thick crust, its size and the sourdough all contribute to a long shelf life.
The choice of flour for country-style bread affects its flavour, the colour of the crumb, its texture and how well it keeps.
Flour for country-style bread
The flour for country-style bread, a mixture of certified wheat and certified rye, helps you bake a well-formed country loaf and make the most of all the expertise from the artisan baker.
A range of products based on country bread
Country bread isintegral naturally in a range of breads and complements the range.
It can also be used in a range of snack options, particularly for making sandwiches or open sandwiches, to diversify sales throughout the day.
Ask your sales adviser for the booklet of anti-waste recipes and open-faced sandwich ideas.
Bacon and Emmental open sandwich on country bread
Ingredients for 2 open sandwiches :
- 2 slices of country bread (10 mm thick)
- 4 slices of bacon (40g)
- 30 g of sliced Emmental
- Salad
- Mustard
- Pepper
1. Spread mustard onto the slices of country bread.
2. Fry the bacon in a frying pan.
3. Cut the Emmental into thin slices.
4. Place the bacon on the slices of bread.
5. Mix the Emmental and salad, spoon the mixture onto the bread and season with pepper.
Tips for consumers on how to enjoy country bread
At breakfast : toasted and buttered
Other meals : generous savoury open sandwiches; with cold meats, terrines, meat dishes (in sauce, game), and strong-flavoured cheeses
Recipe with seeds : serves as an accompaniment to fish in sauce or smoked fish
Cranberry recipe : served plain at breakfast; with mild, creamy cheeses (goat’s cheese)
