Wakelyns Miller's Choice Sourdough Tin Loaf

Sourdough Bread Selection Box

Penny Bun & Wakelyns Bakeries

£13.50 £13.90

Three of sourdough loaves in our selection box are baked by Johnny Spillings at the Penny Bun Bakehouse in Lowestoft. The fourth is baked by Henrietta Inman at the Wakelyns Bakery.

The four loaves are slow fermented with the Penny Bun sourdough starter and baked on the day we send them to you. Sourdough bread keeps beautifully and freezes very well.

"Hodmedod" Sourdough.

The loaf is made with a blend of wholegrain YQ and white flour, a porridge of naked barley flakes and toasted wholegrain quinoa, all slow fermented with the Penny Bun sourdough starter. Once formed the loaves are coated with naked barley flakes and baked. The mild 'sour' flavour of the ferment is complemented by the sweet maltiness of the naked barley, nutty depth of the YQ and the rich, earthy, tang of toasted quinoa. 

North Sea Sourdough.

It's Johnny's classic sourdough, inspired by the bakery's location between the North Sea and the arable fields of East Anglia, and made with a blend of white and wholemeal wheat, spelt and rye flours.

The North Sea loaf has a finer crumb than many sourdough loaves, meeting demand from Johnny's customers for a less open texture so the melted butter wouldn't fall through the holes in toast!

Holkham Malted Sourdough.

Made using strong flour milled from Crusoe wheat grown on the Holkham estate in North Norfolk, our Malted Wheat Flakes give the bread a deliciously malty flavour.

Wakelyns YQ Sourdough Tin.

Wakelyns Bakery make bread with YQ and varietal wheat. This 100% wholegrain loaf has deep, complex flavours; walnutty and aromatic. It keeps beautifully and, like all the loaves in the selection box, will freeze well. 

*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.

Wakelyns Rye Sourdough Tin Loaf

Wakelyns Bakery

£4.70

Try Rye! 

This beautiful dark rye loaf keeps really well for about 10 days. It’s rich, soft and with a deep flavour from the sourdough fermentation process and the freshly milled grains. Enjoy it with everything from butter and jam to smoked fish and cheese. 

Rye grows wonderfully well in northern Europe, and rye bread has long been a staple in Scandanavia, Germany, Poland and other central and eastern European countries. It was once much more widely eaten in the UK too, but fell out of favour - which is a pity, because the deep flavours that develop with long fermentation and slow baking really are superb. Maisie and Henrietta at Wakelyns Bakery love rye and are baking loaves with locally grown grains, here's what they say about their delicious wholegrain rye loaves:

"We love using as many diverse grains as we can in our bakery - wheat, buckwheat, naked oats, quinoa, barley, and now rye, and more. We hope that having this diversity of traceably sourced ingredients in our bakery can only be a positive act, giving farmers a route to market for their delicious food, and creating the demand for more.

As well as being higher in fibre than wheat and with a very different and distinct flavour, we also love rye because our soils love it too. It has a great root network and so can act as a cover crop to get organic matter back into the soil and promote soil beneficial microbes, as well as producing food - you can get the grain off the top too. Nature’s double-whammy-win-wins are endless! Rye grows high! And so it competes with weeds as well, another great bonus for agroecological farmers who use no herbicides. It’s often ready sooner than wheat too, so a good way to spread out the harvest. It’s pretty rye-dical!

We love it in cakes, biscuits and pastry as well as bread, and we really hope that you love it too!"

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.

Wakelyns YQ & Edgar Sourdough Tin Loaf

Wakelyns Bakery

£4.20

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.

Hodmedod Sourdough Loaf

Penny Bun Bakehouse

£3.85

The superb "Hodmedod" sourdough loaf is baked by Johnny Spillings at the Penny Bun Bakehouse in Lowestoft.

The loaf is made with a blend of wholegrain YQ and white flour, a porridge of naked barley flakes and toasted wholegrain quinoa, all slow fermented with the Penny Bun sourdough starter. Once formed the loaves are coated with naked barley flakes and baked. The mild 'sour' flavour of the ferment is complemented by the sweet maltiness of the naked barley, nutty depth of the YQ and the rich, earthy, tang of toasted quinoa. 

Sourdough loaves keep well (you'll have a good few days to eat your loaf after delivery) and freeze brilliantly.

*Add the loaf to your basket and complete your order as usual. No more than 50  loaves will be baked to order every Wednesday. Orders for Wednesday baking must be received by 8am on the Monday.