Discover the natural goodness of Baking Stone Bread, a new line of made-from-scratch bread found in Hy-Vee’s Bakery, and made fresh from the oven each day. Baking Stone Breads bake in an authentic Old World-style, incorporating wholesome ingredients such as flour, water, yeast and salt. Some recipes call for adding eggs, sugar or spices – ingredients that naturally enhance taste and texture rather than extend shelf life.
Select from a variety of mouthwatering loaves of bread:
Honey Whole Grain & Seed Bread
Filled with a variety of grains and seeds, this bread comes with a stamp of approval from the Whole Grains Council. Serve Honey Whole Grain or any seeded bread with Peach-Honey Butter. To make the spread, drain a can of unsweetened peach halves and place the peaches in a large bowl along with 3/4 cup butter which has been softened. Add 1 teaspoon cinnamon and 2 tablespoons honey. Mash the mixture to the consistency of applesauce.
Pretzel Bread
Pretzel bread is a bread pastry of medieval European origin that has the shape of a twisted braid. Dip Pretzel Bread into hot nacho cheese or honey-mustard sauce. Or sweeten this salty bread by brushing a small layer of melted butter onto the bread and rolling it in cinnamon and sugar.
Asiago Cheese Focaccia Bread
Focaccia is quite popular in Italy and is typically seasoned with olive oil and sometimes herbs or cheese. Serve this bread as an appetizer alongside any soup, salad or pasta dish. Or top your dinner salad with fresh croutons by cutting the bread into cubes. Toss the cubes with olive oil and your choice of herbs. Toast at 400 degrees for about 15 minutes.
Honey Raisin Pecan Flute
Artisan bread is an age-old bread-making tradition. This bread is handcrafted, rather than mass produced, and is often baked in small batches. Spread toasted Honey Raisin Pecan bread with cinnamon honey or apple butter - or make French toast with this bread.
Sourdough French Boulé
Sourdough bread likely originated in ancient Egypt around 1500 B.C., and was likely the first form of leavening available to bakers. Brush olive oil on slices of this savory bread and crisp briefly in the oven. Serve with spreads, such as chicken salad, bruschetta or hummus.
Marble Rye Batard
Rye breads are made with various percentages of flour from rye grain. Rye bread can be light, marbled or dark in color depending on the type of flour. Pair toasted rye bread with strawberry jam, or create a grilled cheese sandwich with a little zip by placing a slice of American cheese and sliced red onion between two slices of Marble Rye bread. Grill as you typically would a grilled cheese sandwich.
Vienna Bread
Crusty bread is an oblong loaf of bread with a crisp crust. It pairs well with pasta, deli meats and cheese and complements all types of wines.
Pumpernickel Flute
Pumpernickel bread is a type of German bread traditionally made with coarsely ground rye and now often prepared with a combination of rye flour and whole rye berries. Specific ingredients known to complement this bread include cream cheese, smoked salmon and cashew butter. Pumpernickel bread pairs well with stew and soups, and would make a great sandwich with smoked turkey and cranberry horseradish sauce.
Learn more about Baking Stone Bread.
The information is not intended as medical advice. Please consult a medical professional for individual advice.