Hodmedod & Guest Products
Wakelyns YQ & Edgar Sourdough Tin Loaf
£4.20
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Order bread to be baked on the day selected above* and dispatched on the same day for next-day delivery. Orders for Wednesday dispatch must be placed by 8am on the Monday. |
Wakelyns Bakery at Wakelyns Organic Agroforestry produces very small batches of wholegrain bread, just enough for us to offer a few of their sustaining loaves, which have a complex nutty flavour and keep beautifully, through our website.
Henrietta Inman, who founded this unique field to loaf bakery, describes their work and the bread they bake with organic flour milled from grain grown on the farm:
We bake, cook and create at Wakelyns Organic Agroforestry farm. Agroforestry, integrating alleys of trees between alleys of crops, is an incredibly diverse and therefore resilient and productive way of farming and food production. It is also very delicious and beautiful. We make use of the whole agroforestry system in our bakery kitchen, demonstrating the abundance of ingredients we have all around us.
Our wholegrain sourdough bread is made with the revolutionary YQ population wheat grown in the crop alleys and at Turners of Bytham in Lincolnshire, where Edgar wheat is also grown for the bread. At Wakelyns we save and sow the wheat seeds, harvest, mill and bake them here on the farm. We use timber from the tree alleys and solar panels outside the bakery to power our two wood-fired and electric ovens. Wholegrain flours contain all the goodness of flavour and nutrition from the whole grain of wheat. None of the grain goes to waste in the milling process. Sourdough, naturally leavened bread, is good for our guts and overall health. The fermentation process increases the nutrients available and creates very flavourful loaves, which we really hope you enjoy!
We love our YQ tin loaf toasted in the morning with local Fen Farm Dairy butter and jam made with fruits from the tree alleys; it’s great for sandwiches too and everything really. It keeps very well wrapped in the white paper it arrives in for at least 7 days. If it’s drying out, refresh it by dipping it in water and putting it back in the oven.
To find out more about us and what we do, please visit our website – www.wakelyns.co.uk/bakery
*Add the loaf to your basket and complete your order as usual. A small number loaves will be baked to order every Wednesday. Orders for Wednesday baking must be received by 8am on the Monday.
Complete Product Details
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Ingredients
Wheat Flour (100% organic wholegrain), Water, Salt
Allergy information
For allergens, including cereals containing gluten, see ingredients in bold.
Nuts, eggs and dairy products are also handled in the bakery. -
Suitable for vegetarians and vegans
Wakelyns Agroforestry: Resilience through Diversity
Free
Pioneering Suffolk research farm Wakelyns was established in 1994 by our friend and mentor the late professor Martin Wolfe to test and develop agroforesty approaches that integrate annual crops (like lentils and cereals) with trees and other perennial plants.
Martin aimed to increase diversity in fields and between fields, an approach that increases overall yields and ensures the farm is better able to cope with climatic variability, pest and disease pressures and is less dependent on inputs, like fertiliser, from outside the farm.
The farm has four agroforestry silvo-arable systems; hazel coppice, willow coppice, a fruit and nut tree system and a mixed hardwood and fruit tree system. The trees are planted in rows or as production hedges running north/south with organic crops grown in rotation within the 10-12m wide alleys.
Published by the Organic Research Centre and Woodland Trust, this booklet offers a fascinating and inspiring insight into the development, practice and legacy of Wakelyns.
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Wakelyns Flanders Sourdough Tin Loaf
Sorry, not available right now
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Order bread to be baked on the day selected above* and dispatched on the same day for next-day delivery. Orders for Wednesday dispatch must be placed by 8am on the Monday. We'll send your full order on your chosen baking day. |
F is for Flanders.
This special loaf from the Wakelyns Bakery uses a near forgotten wheat we've been working to multiply up from a tiny quantity of seed these last few years. Largely to answer the question 'how did it bake and taste?' but also to better understand it's slightly quirky properties. Thankfully, given the time and work that's gone into it, Flanders mills, bakes and eats beautifully. This week you can try it in some of Masie and Henrietta's wonderful slow-fermented wholegrain sourdough.
In the 1970s and early 80s Flanders was a popular wheat, widely grown and milled. But by the late 80s it had disappeared and now only exists in seed banks and as an occasional curiosity in wheat demonstration plots. It’s an unusual wheat in that it’s ‘soft’ and yet has good breadmaking qualities. Generally bakers look for hard wheats that are higher in gluten for bread and save soft wheats for cakes and pastries.
Hodmedod co-founder William remembered Flanders as the first wheat he harvested on his family farm in the 1970s. He recalled taking it directly to the mill by the trailer load and how the miller had enjoyed turning into a flour that was greatly appreciated by bakers. Not long after that Flanders was replaced by wheat varieties that didn’t grow quite as tall, responded better to agrochemicals and met the more usual milling wheat parameters
Keen just to see whether it was as good as he’d remembered, William asked the JIC Seed Bank in Norwich for a small sample (a few grams). Plant breeder and academic Dr. Edward Dickin then helped us by multiplying the Flanders seed, first growing it in his garden, then at his father’s farm. It’s a long game. Last year enough was harvested to make a couple of loaves – they were delicious; phew! This year we have a few tonnes and we’d like you to be able to try this forgotten wheat.
We’ve got flour, we’ve got grain, and this week only (probably) we’ve got amazing tin loaves made by the Wakelyns bakery. They’re using exactly the same recipe as they use for our YQ tin loaves, but the two breads are very different – why not buy one of each and carry out a taste test!
Wakelyns Bakery make bread at Wakelyns Organic Agroforestry. Each week the bakery produces very small batches of wholegrain bread, just enough for us to offer a few of their sustaining loaves, which have a complex nutty flavour and keep beautifully, through our website.
*Add the loaf to your basket and complete your order as usual. A small number loaves will be baked to order every Wednesday. Orders for Wednesday baking must be received by 8am on the Monday.
Complete Product Details
-
Ingredients
Flanders Wheat Flour (100% stoneground wholegrain), Water, Salt
Allergy information
For allergens, including cereals containing gluten, see ingredients in bold.
Nuts, eggs and dairy products are also handled in the bakery. -
Suitable for vegetarians and vegans