Hannaford
Stoneground Sandwich Bread
What it is
This is a loaf of sandwich bread made with stoneground flour. Stoneground flour is produced by grinding grain between millstones. This method is often thought to retain more of the grain's natural characteristics compared to modern roller milling. The bread has a slightly rustic texture and a wholesome flavor profile that comes from the whole grain.
How people cook with it
This bread is a versatile staple for everyday meals. It works well for both sweet and savory applications.
- Sandwiches
- Toast
- French toast
- Bread pudding
To prepare, simply take out the desired number of slices. For sandwiches, layer your favorite fillings between two slices. For toast, place slices in a toaster or under a broiler until golden brown. It can also be cubed and used as croutons or incorporated into casseroles and baked dishes. The bread's texture holds up well to various cooking methods, making it suitable for a wide range of culinary creations.
How it differs from similar foods
Compared to white sandwich bread, this stoneground version has a denser crumb and a more pronounced grain flavor. The milling process for stoneground flour can result in slightly larger particles, contributing to a chewier texture and a heartier bite. It offers a different sensory experience than breads made with finely sifted flours.
Who it is for
Home cooks looking for a flavorful and substantial bread for their daily meals will appreciate this loaf.
How to keep the rest
To maintain freshness, store any unused portions in a cool, dry place, ideally in its original packaging or a bread box. For longer storage, slices can be frozen in an airtight bag. Thaw at room temperature or toast directly from frozen.