Tag: Blue Ribbon Wheat Bread

Blue Ribbon Wheat Bread

This Blue Ribbon Wheat Bread is nothing short of perfection. We savored every slice and you will too!

Toasted Slice Blue Ribbon Wheat Bread

Recipe credit goes to Heather Zarrett who won “best whole wheat bread” and “best overall yeast bread” with it at the 2021 Minnesota State Fair. 

Heather Zarrett

Heather accomplished a “perfect bake” with her Blue Ribbon Wheat Bread. The recipe is one she knows by heart. It is her go-to whenever she wants to whip up a whole wheat loaf.  Also, it is based on a white bread loaf she uses as her starting point, or spring board to create new variations. We loved how perfectly it was baked. Just look at the inside texture. Wow.  

Sliced Bread with Butter, Jam

The tall rectangular pan she uses gives her Blue Ribbon Wheat Bread a boxy appearance, a shape with clean lines that are squared off.

Loaf of Blue Ribbon Wheat Bread

This blue ribbon baker is no stranger to winning. Heather has 50 award ribbons in her collection, all achieved at the Minnesota State Fair. The baking competitions there are referred to as the unofficial baking Olympics. With thousands of baking and cooking-related entries each year, it takes a lot of skill to stand out. We should note Heather also placed second in the “angel food cakes,” those sweet and airy sponge cakes we all love. Impressive! 

Secret to Winning?!

Heather felt one of her secrets to her winning success is milling her own flour from wheat berries. It gives the bread an ideal taste, texture and aroma.

Blue Ribbon Baking

Heather gets her wheat berries from her local food co-op or from the Minnesota folks at Sunrise Flour Mill. She also noted to make sure your yeast is fresh.

Give this recipe a try. We got our first taste from a loaf still warm from the oven, smothered with butter. Our enjoyment continued by having a toasted slice with peanut butter. We even spoiled ourselves with a cubed avocado and an egg on top. Conclusion, home-baked blue ribbon bread makes everything taste better.