Our breads contain 100% natural ingredients. We do not add fats, animal products, or preservatives. The sugar used to feed the yeast during the dough making process is a dried malted barley.
Summer of 2008 open all weekend! New expanded Bakery
offering artisan breads at STOUDTS FAMILY FARMERS MARKET. Delicious cheese, handcrafted meals to go and locally grown produce and free range meats. Wholesale available email elizabeth@stoudtsbeer.com
Year Round Styles
Beer Bread
A true artisanal style bread made with our own microbrewed Fest beer, spring wheat flour and fresh milled barley. A beautiful amber colored crust puts this on the top of our list of favorites.
Multigrain Bread
The multigrain is our densest bread.
We have combined oats, barley, rye, corn, flax, wheat, sesame & poppy seeds, sunflower & millet to create a nutty and very flavorful bread. The dark molasses and Scarlet Lady Ale add a sweet finish and rich color to the amber crust.
Sourdough Bread
A basic “white” bread made with twice the amount of levain (wild yeast culture) as our other breads to give it a delightful zing. It is a dense Italian-style bread perfect for your favorite sandwich.
Sauerkraut Rye
A moist, robust, German style seedless rye accented with a blend of ground caraway and onion. The sauerkraut blended into this bread is slow roasted with apples and our own Stoudt’s Gold Beer.
Harvest Dark
Inspired from a trip to Europe, this hefty loaf is made with a blend of rye sour, spring wheat and oat flour. The smoked caramel in it is intensified by the poppy and pumpkin seeds found throughout the loaf. It has the flavor of the old world. The darkest of our breads it is enhanced by our own Fat Dog Stout beer.
Most frequently asked questions about the Bakery…
Who is Eddie?
Known to everyone as Ed Stoudt, the founder and owner of Stoudt’s Black Angus. Ed developed the beer and sourdough bread recipes in an attempt to provide hearty, fresh baked bread for the restaurant. As any good conserving German American would do, Ed believes in using his beer for all kinds of culinary purposes, adding some interesting flavors to traditional breads. He does have a gentler easygoing side and has been nicknamed “Easy Eddie” which is how the bakery got its name, “Eddie’s Breads”.
How many seeds and grains are in the multi grain?
13 grains: rolled oats, flax, poppy, sun flower, sesame, roasted malted barley, wheat germ, millet, corn, cracked wheat, oat bran, spring wheat, and pumpkin seeds.
Do you use spent grain in the beer bread?
Our beer bread contains a fresh milled roasted malted Barley (Carmel 60). The spent grain is used by “Easy Eddie” to create his super composted mulch, as Ed is an avid gardener. The spent grain is also an important source for Omar, our local buffalo farmer.
Can the bread be shipped?
We ship bread via UPS. It can be costly but many feel like it is an awesome treat to share with a distant friend. Well worth the expense!
Do you make any other breads?
Elizabeth is constantly coming up with new combinations. Have you tried Cheesy Chili Thread Bread or the Green River? We find that market stands are the best venue to showcase these alternative flavors. Another good idea is to visit us during the holidays as we are constantly finding special treats to make in the bakery, from Eddie and Carol’s fausnachts on Shrove Tuesday to Liam’s champagne-soaked apricot soda bread on Saint Patrick’s Day. Of course our Stollen is our featured treat at Christmas time. We are always celebrating!
