- Shop
- Recipes
- About
- Sign in
-
Shop
-
Recipes
-
About
£4.90 – Sorry, not available right now
| /
|
Penny Bun Bakehouse is closed next week so we'll be taking orders again from Monday 27th October for baking and dispatch on Wednesday 5th November. In the meantime, why not try a Heart Bakery loaf? |
|
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. |
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.
Wheat Flour (with Calcium, Iron, Niacin, Thiamin), Barley Flakes, Quinoa, Water, Salt
For allergens, including cereals containing gluten, see ingredients in bold
Suitable for vegans and vegetarians
