- B R E A D -
Handmade overnight using time honoured techniques and the quality ingredients.
Delivered fresh each morning from our Farnham Bakehouse.
EVERYDAY CLASSICS
Wholemeal stoneground, Multiseeded, White and Malted (Granary style)
Whether it's hot buttered toast, a bacon doorstep, or an irresistible lunchtime sandwich our classic bread, french sticks and rolls have it covered.
Classic white
Made with high quality flour from the respected Cotswold based Shipton Mill.
Malted (Granary style)
A delicious blend of malted wheat flakes & malted barley added to wheat flour to give texture & flavour.
Multigrain
For those who love seeds and cereals to be a major part of their diet. Malted wheat & barley flakes, sundflower seeds, millet & oats combined in a soft nutty textured loaf.
Wholemeal stoneground
Our blend of wholemeal flour (for lightness) & stoneground wholemeal flour (for a 'rustic' texture) make this a light, flavour packed loaf.
SOURDOUGHS
You can't cheat the process for an authentic sourdough ..... and our Bakehouse sourdough 'geeks' love the challenge each day.
Organic flour, long fermentation and their baking skill and obsession combine to create a truly individual loaf.
Every day of the week, to compliment our classic range, there is a sourdough or speciality bread on the shelves, Saturday brings an array of our most popular sourdoughs, as well as the latest innovations from our baking team.
A few from our repertoire of over sourdoughs ...
Rustic sourdough
(yeast free)
Organic white wheat and dark spelt flour. Country style with distinctive crust.
Fermentation 42 to 50 hours.
Multigrain loaf
Khorasan
(yeast free)
Stoneground wholemeal
Khorasan grains. A regenerative
and organic ancient flour
producing a notable wholemeal flavour.
Fermenation 18 hours
Grand blanc
(less than 1% yeast)
Organic white flour and
less than 1% yeast.
Fermentation 14 hours.
Roasted sweet garlic and Cheddar sourdough
Organic white flour with
mature Cheddar cheese, chilli, onion and yeast.
Fermentation 7 hours.
Oaten sourdough
(yeast free)
Organic white flour mixed with light ry and toast oats.
Fermentation 42 hours
Rustic sourdough
(yeast free)
Organic white flour
blended with light rye and toasted oats.
Fermentation 42 hours.
Levain classic sourdough
(yeast free)
Organic white wheat blended with light and dark rye flours to give
extra 'tang' to this very individual flavoured loaf.
Fermentation 15 - 20 hours.
Italian table bread
(yeast free)
Organic white and
wholemeal flour, malt
and olive oil
Fermentaion 50 hours
Tripple wholemeal sourdough
(less than 1% yeast)
A blend of wholemeal wheat, einkorn and spelt flours with toaasted malt.
Fermentation 12 - 14 hours.
Granary style sourdough
(less than 1% yeast)
Malted grain flour and less than 1% yeast.
Fermentation 60 - 64 hours
Beer bread
(yeast free)
Organic white and dark rye
flours with Hogs Back TEA
and their barley mash
Fermentation 42 hours.
S P E C I A L I T Y B R E A D S
Every day of the week, to compliment our classic range there is a speciality bread on our shelves.....
Spelt & Honey
Rustic 100% spelt bread with flax and lupin seeds and honey.
Corn bread
Maize and white wheat flours.
Foccaccia
Italian 00 grade flour with olive oil and fresh rosemary
Bavarian style dark rye
A dark and aromatic Bavarian style bread
Multiseed
What is sourdough?
Sourdough is believed to have first been discovered about 4000 years BC.
Made by the fermentation of the dough using naturally occurring lactobacilli and yeasts, the bread should have a mild sour taste and has better keeping qualities than other breads made without additives.
Our sourdough bread has a long, slow organic fermentation process and typically matures for an average of 36 hours before baking. It is made simply from flour, water and salt.
In some breads we add seeds, fruit, vegetables, herbs or spices. Our bread is made from all natural ingredients.
Why sourdough bread is believed to be good for you
The prebiotic element helps support the gut microbiome (our internal eco-system). Important nutrients such as iron, zinc and magnesium, antioxidants, folic acid and other B vitamins become easier for our bodies to absorb.
Studies have also shown that rye flour added to sourdough can help regulate blood sugar levels which help ward off diabetes. Diabetics should note that sourdough can produce a lower surge in blood sugar than most other breads.
Why is mass produced factory bread different
Cheap industrially manufactured bread relies on enzymes, preservatives, emulsifiers and improvers to bake bread at speed.
To get the perfect loaf they add:
- extra yeast
- extra gluten
- fat to improve crumb softness
- reducing agents to help create more stretchy doughs
- soya flour to add volume and softness
- emulsifiers to produce bigger, softer loaves
-retard staling preservatives to extend shelf life
- a wide variety of enzymes, legally defined as 'processing aids' which do not have to be declared on the label
- sugar
These additives can also be to blame for some people's wheat intolerance.