French Country Sourdough
Taking its inspiration from the classic Pain d'Auvergne, this is a wonderful combination of two thirds unbleached white wheat flour and one third wholemeal wheat flour. Using less Sourdough but adding proving time, this results in a delicious bread with good keeping qualities.
This distinctive yellow spiced bread is based on our delicious sourdough with a generous addition of turmeric and a twist of black pepper. A fabulous accompaniment to all sorts of soups, curries and snacks and we love it just by itself.
Malted 5 Seed Sourdough
A gorgeous combination of Malthouse flour and our delicately flavoured sourdough, generously loaded with Linseed, Millet, Sesame, Sunflower and Wheatgrain seeds. Nuttily delicious!
Long Fermentation Tin
Simple ingredients of unbleached white flour, salt, yeast and water. The 'special ingredient' is TIME! Proving this dough for about 24 hours until all the yeast has been activated, this bread develops a delicious flavour. As it is baked in a tin, it has a close texture and is wonderfully digestible
100% Rye Sourdough
Simply wholemeal dark rye, water, a little salt and our rye culture. Moist, slightly dense and distinctive flavour. Fabulous with smoked fish or cheese.
Raisin and Walnut Sourdough
One of our superstars! Sweet and juicy raisins and crunchy walnuts are generously added to our scrumptious French Country Sourdough. Fabulous with cheese or gorgeous toasted with butter.
Long Fermentation Hedgehog
Simple ingredients of unbleached white flour, salt, yeast and water. The special ingredient is TIME! We prove this dough for about 24 hours until all the yeast has been activated, developing a delicious flavour.
Spelt is an ancient unhybridised form of wheat dating from Roman times. This distinctive wholemeal bread is dense and slightly crumbly with a delicious taste
Olive and Rosemary Sourdough
Luscious green olives and fragrant rosemary are generously added to our delicious French Country Sourdough and baked on the oven floor. Perfect flavourful gems!
Spelt and Rye Sourdough
All the benefits of unhybridised wholemeal spelt flour, combined with our rye Sourdough culture give this bread a distinctive texture. Gloriously sprinkled with barley, buckwheat and linseed.
One of the earliest grains, originally from the Middle East and still unhybridised. Full of amino acids and minerals and up to 40% more protein than common wheat. A distinctive yellow colour and a wonderfully nutty taste.
Weighing in at about 3.5kg, this is a classic rustic country bread on a grand scale. A mix of flours and less sourdough, this makes for a long lasting bread perfect for making a show.
Almost Wholemeal Sourdough
Simply wonderful. Just wholemeal flour, salt, water and our delicate wheat sourdough culture. An excellent all rounder with a slightly dense, moist crumb.