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Raleigh’s Boulted Bread makes the cut in 30 Breads to Bake Before You Die
Attention, Raleigh bread enthusiasts! If you’ve never met a carb you didn’t like, then the new book 30 Breads to Bake Before You Die by Colorado-based writer Allyson Reedy (releasing Aug. 20) is a must-knead (get it?). And this isn’t just any old bread book—but a flour-dusted dream come true for anyone who’s ever locked eyes longingly with a baguette and wondered how to conjure up one at home.
Loaded with recipes from bakers who’ve spent countless hours kneading dough into life, this book transforms the intimidating art of bread-making into something as easy as, well, pie.
To add to the excitement, the City of Oaks’ very own Boulted Bread’s Smoked Oat Sourdough recipe is featured, which bakery co-owner Joshua Bellamy says plays well with several different flavor combinations.
“From way out here in Colorado I’d heard that Boulted’s bread was amazing, and I knew I had to include one of its recipes in the book,” says Reedy, who also notes that Bellamy’s passion was clear, and he wanted the recipe to reflect the bakery’s craft. “So, if you make the Smoked Oat Sourdough from the cookbook, you’re making his bread. It’s super hearty with the oats mixed into it, which means this bread almost acts as a meal—which is the best kind of meal I can think of.”
Bellamy adds that the loaf is “an exercise in adding flavor without adding ingredients,” ensuring your carb wits will be put to the test. “By smoking the oat porridge, the loaf takes on a completely distinct identity… you get the round mouthfeel of the oats with a slight campfire vibe,” he adds.
Bellamy also recommends toasting the slices to help “wake up” the smokiness of the oats. And, of course, he emphasizes investing in a digital scale for precision—because baking is all about precise measurements (and you don’t want to learn that the hard way).
So whether you’re a bread newbie or a seasoned baker, 30 Breads to Bake Before You Die guides you step-by-step to making all the carbs your heart desires—and we’re so (b)ready for it.
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