Our Bread

3 lb. BOULE – The Boule is the signature bread of the bakery. European style, sourdough method, country bread. It is made with unbleached bread flour, organic whole wheat, organic whole rye, salt, and a sour starter. It is known for its excellent crust, and its moist interior. The crumb structure has large irregular holes. It has a light sour flavor as compared to a San Francisco style heavier sourdough. Storage: Best to be kept in a paper bag for the first one to two days then in plastic to prolong its life. Once cut it should be left cut side down on the cutting board or counter. Storing this bread in plastic does affect the crispness of the crust, as does refrigeration. This bread should stay fresh for three to four days from the time of purchase. Many customers say it will stay fresh even longer. Uses: This is an excellent all around bread. It can be used for every day consumption, sliced thin for sandwiches, grilled, toasted, or dried for croutons or crumbs. It also makes excellent bread salad. What will you do with your Boule?

BATARD – This is one of our most popular breads. It is made with unbleached bread flour and a little organic whole rye, water, salt, and yeast. Its shape is what most people refer to as Italian bread. It has a thinner crust and tighter crumb than the boule. This bread stays fresh for two to three days. Storage after the first day is best in a reusable plastic bag to maintain freshness. Uses: Great to slice for homemade garlic bread. Many customers love this bread with pasta. It also works well for bruschetta and bread pudding.

GARLIC TWIST – This bread is also made predominately with unbleached bread flour, some organic whole rye, salt, yeast, and water. It is lightly brushed with an egg wash and coated with minced garlic before baking. Its twisted shape makes it easy to pull apart in sections for dinner or casual eating. This bread also makes great croutons. It should stay fresh for two to three days.

FOCACCIA – Focaccia is a regional Italian flat bread. In Italy, as well as the US, this bread varies greatly in size, shape, and texture. Each bakery has its own version. It can be cracker thin or 3"-4" thick. At The Denver Bread Co., ours is more of a northern Italian style. The toppings and flavors vary from day to day, season to season. The bread is made with unbleached bread flour, a little organic whole rye, water, yeast, and salt. It is generously brushed with extra virgin olive oil, and often flavored with various herbs and seasonings before baking. This bread can be a meal in itself depending on your appetite. It pairs well with salads, soups, and wine. It also serves well as an appetizer for dinner parties. Focaccia is always best when served oven HOT. Avoid using the microwave to heat your breads at all costs.

3 SEEDED RYE CRESCENT – Crescent shaped rye bread is a medium flavored rye, as opposed to a very dark or light rye. Caraway, fennel, and poppy seeds are kneaded into the dough and the top is encrusted with poppy seeds. Thin slices of this bread make an excellent toast and great base for spreads or canapés.

SFILATINO/BACI – These are the smaller breads we offer. Their flavors change throughout the week and vary from rosemary to Romano cheese, to mixed herb, or green onion. They are made with unbleached bread flour, organic whole wheat flour, water, salt, and yeast. The Sfilatino is the Italian version of a baguette only a little thinner and smaller. Baci are given their name for their size (the same shape as a baci ball) and for the fact that properly shaped and baked these small boules will actually kiss in the oven.

LAUNDRY – Many customers refer to these loaves as “baguettes” but they, in fact, differ significantly from the traditional French baguette. Due to their higher water content and different baking technique, our Laundry breads will stay fresher for a much longer period of time than a baguette. Still perfect with cheese and for a long thin sandwich as well as multi-purpose table bread.

WHOLE WHEAT SOURDOUGH – Made with organic whole-wheat flour, unbleached bread flour, salt, water, and sourdough starter. This is one of our purest breads. Its hearty wheat and sourdough flavor compliment seafood, soups or salads nicely. The stripes on the crust are from the baskets (banneton) they are proofed in.

BRIOCHE – This is the richest bread we offer. Its appearance makes you think it is actually pastry. In fact, it is bread. This dough is made with unbleached bread flour with lots of eggs and butter and black currants added. We roll these in cinnamon sugar before baking. This bread is great warmed up for breakfast or with tea in the afternoon.

SWEDISH PEASANT BREAD – This is a boule shape with a thinner, softer crust than many of our breads. It is made with bread flour, whole-wheat flour, rye flour, a little brown sugar, butter, cumin, fennel, and yeast. It is aromatic and slightly sweet. It has a moist tight crumb and keeps very well for 2-3 days.

PUMPERNICKEL– Our darkest bread in both color and flavor. Made with bread flour, whole wheat and whole rye flours, and a rye starter. It is also flavored with cocoa powder, coffee, and caraway seeds. It has a rich ‘old world’ flavor and a thick chewy crust. This bread has a moist, tight crumb, which helps keep it fresh for 3-4 days.

JALAPENO CORNBREAD – This is a loaf of yeasted cornbread, as opposed to a “Low Country” skillet cornbread. Made with unbleached bread flour, and cornmeal. It also contains buttermilk, butter, salt, and yeast jalapeno chilies to give this bread a great southwestern flavor. This bread has a thin crust with a moist tight crumb. Excellent warm with lots of butter.

SOURDOUGH WHITE – More of a traditional “San Francisco” style sourdough with more of a sour bite than our European style breads. With the semi-arid climate of Colorado, and the types of yeast spores that thrive here, it is difficult to make an extremely sour bread without the use of dough conditioners or commercial additives. We have come very close WITHOUT USING ANY of these things. Made with unbleached bread flour, water, sourdough starter, and salt. This is a great all around eating bread.

POTATO – The potato bread is a fine textured, two pound loaf flavored with baked potatoes for a rich nutty, almost sweet flavor. It contains extra virgin olive oil as well as unbleached bread flour, water, yeast, and salt. Good for sandwiches. This bread has an excellent shelf life – 3 days or more.

MULTIGRAIN – This is considered one of our healthiest options. It is made with unbleached bread flour, organic whole rye flour, organic whole wheat flour, semolina, rolled oats, millet, wheat bran, salt, and yeast. It is very lightly sweetened with molasses. It has a wonderful crust and a moist crumb. Excellent choice for toast or all around healthy eating.

CHERRY WALNUT – This very popular bread is produced during the holiday season in November and December. It has a hearty texture and a chewy crust. It contains unbleached bread flour, organic whole wheat, and organic whole rye flours as well as sundried cherries, walnuts, and a sour starter. This is a versatile bread that is great for eating out of hand, smearing with goat cheese, or even making into an unusual crouton. Cherry walnut bread has gained the adoration of our customers over the years. It also makes a wonderful gift. Don’t miss this one!

GOLDEN RAISIN – Unlike the more typical squishy, overly sweet raisin bread, this one is hearth baked with just a hint of cinnamon and sweet golden raisins. The flours are unbleached bread flour mixed with organic whole wheat. This is another loaf that gets its depth of flavor from a long fermentation. Perfect for breakfast toast.

BUTTERMILK OAT – This is a boule shape with a very tight, soft crumb which uses unbleached bread flour, organic whole wheat, rolled oats, buttermilk, butter, yeast, and salt with a touch of brown sugar. Eat it warm with butter and jam or let it cool completely and slice it thin for sandwiches. A good keeper and always popular with the children.

ORANGE HONEY BUNS – These cute little buns are brushed with a honey glaze and are packed with candied orange peel. Not too sweet, but just sweet enough. Flours are unbleached bread flour and organic whole wheat. Good with cheese – especially blues.

OLIVE SOURDOUGH – A beautiful loaf containing organic whole wheat flour, unbleached bread flour, a lot of pitted kalamata olives (beware: a pit does occasionally sneak through!!). This is a crusty, chewy loaf due in part to its sourdough starter.

SUNDRIED TOMATO – A one-pound loaf (sometimes made into a 9 ounce baci), which combines dried basil and sun, dried tomatoes with unbleached bread flour, whole-wheat flour, and a sourdough starter. Great for everyday eating. Would pair very nicely with a soft goat cheese.

IRISH SODA BREAD – Ingredients for the Irish soda bread include buttermilk, butter, wheat bran, Caraway seeds, golden raisins, and of course baking soda and flour. It is a moist Quick bread, which keeps well and makes great toast. Slathered with butter and Orange marmalade, or served as the cheese shop does – with blue cheese – the soda bread is a seasonal bread made the week of St. Patricks Day that shouldn’t be missed.

ITALIAN EASTER BREAD – The Easter bread is simply one of the best breads we make at the DBC. It is full of butter, eggs, almonds, candied orange peel, candied lemon peel, orange flower water, and dusted with extravagant amounts of powdered sugar – Italian style. The loaf itself is meant to resemble a dove or a cross. The texture can be compared to a brioche. We only do this at Easter time for a few days.