Sun Moon Breads
Sun Moon Bread
Wholegrain bread made from rye and wheat flour, enriched with pumpkin and sunflower seeds, herbed up with savory and caraway seeds. Sun Moon Bread is quite tasty and gets even more pleasant to eat when toasted, with some butter spread on it. When roasted, the seeds open up their taste and the pleasure of dining is profound. Sun Moon Bread is good for eating for astonishingly long time after baking- it is fine to have a slice for more than ten days if you preserve it right.
Rye Bread
Made entirely from rye, wholegrain bread, with flax seeds and coriander, baked with sourdough. It took us few mounts to create 100% wholegrain Rye Bread, because we had to restore its forgotten receipt. We managed and we are happy that it worked out, because the bread is really tasty and healthy. Flax seeds are great for human health and coriander unleashes interesting, uncommon taste. Made entirely with sourdough, the fresh Rye Bread is a little sour and a little sweet. The sourdough in it makes a small miracle: it stops the mold development and the bread doesn’t get spoiled. When toasted, the Rye Bread is good food even twenty days after baking.
Wholemeal Wheat Bread with Sourdough
We bake two types of Wholemeal Bread with Sourdough: one with salt, the other one without, following the reconditions of dr. Gaidurkov. The Wholemeal wheat bread is great for sandwiches. It has nice sweet-sour taste, which compliments wonderful with jam and all else you enjoy on your plate.
Walnut Bread
Wholemeal Bread, which embraces gently big pieces of walnuts in it. It is prepared with Sourdough olive oil and it has consistent and beautiful taste. Toasted, spread with some butter and honey it transforms in a fast-to–prepare, healthy desert.
Wholemeal Bread
It is baked with wholemeal flour, type 1150 and yeast. It's one of the fluffiest, soft breads baked at Sun Moon bakery. Tastes neutral and compliments nice with every dish you enjoy. Brown Bread is appropriate choice for elder people, used to the mellowness of the bread.
Water Bread
Wholegrain wheat bread with lots of water in it. Thanks to the specific Dutch technology of preparation, the Water bread gets fluffy and with gentle taste which compliments great with many types of food. It is appropriate for children, because it is gentle to their digestion system and there are no spices and herbs in it. There are few types, sprinkled with different seeds. In difference to breads baked with sourdough, the Water Bread doesn’t last such a long time. Because of the water in it, would be good to eat it few days after baking.
Chiabata - Italian bread
Soft, brown bread, baked by a special Italian technology, which involves the usage of lots of olive oil. The bread crusp is quite crispy and this is one of its specific charms. At Sun Moon we bake three different types of chiabata: with natural olives, with dried tomatoes and natural chiabata that is great for sandwiches.
Homemade cookies
Seven different types of homemade cookies – surprise. Every week the bakers in Sun Moon knead the pastry by hand and bake two-three types of cookies. Which ones? Well – this is s surprise. You know which tasty delight will find its way to your plate and compliment your bio-coffee or tea, after the baking dish is out of the stove.
Some of the breads we bake at Sun Moon are made with yeast and sourdough. However - this ones are made only with sourdough: Rye Bread, Wholemeal wheat bread and Walnuts bread.
A Bulgarian folklore saying is that good things take time to happen.
Well, Sourdough Bread is the verification of that saying in flesh. The bacteria are working for about six hours, before the dough is ready to be backed. Our grandmothers have used special, wooden troughs for kneading the dough in it. Those utensils have the beautiful name “nightiers”, because they are “the bed in which the bread sleeps during the night”. Those are made from hornbeam or elm, because it is believed that these trees possess the power to chase away evil spirits. Nightiers usually stay on the kitchen floor and people take good care not to stumble in it, because this would mean showing disrespect towards bread and the household will be punished with hunger. The utensils are considered a family value and they are passed on from father to son. New nightiers are made only if one of the sons starts a new household away from his father’s house. There are some specific rituals, which prepare the nightiers for usage. They have one goal:
"to stroke the bread with gentle touch, because from it only kindness we receive"
* Breads and backings "Sun Moon" are made without any preservatives, food- regulators, stabilizers, white sugar or any other harmful for the human health substances. Only in chiabata we put a readymade mix.
* Breads are best stored in clay utensils. A good modern alternative is paper bag.
* Never eat breads, which have developed moulds. Keep in mind, that even if you remove the visible mould parts, invisible poison substances remain staying in the flesh of the bread.
