SPELT & HONEY
- BREAD -
EVERYDAY CLASSICS
Whether it's hot buttered toast, a bacon doorstep, or an irresistible lunchtime sandwich our everyday loaves,
french sticks and rolls have it covered.
Handmade overnight, the traditional way....
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 & SPECIALITY LOAVES
To create an authentic sourdough, you can't cheat the process.
Skill, good quality organic flour and long fermentation - the key ingredients for 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.
The list is ever changing .......
Multigrain loaf
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.