Wholemeal Hearth Loaf, 800g, Sourdough

Henrietta Inman bakes small batches of 100% wholemeal loaves at hheart bakery, right next to Hodmedod's Mill House in Suffolk where the flour for her bread is milled. hheart's sustaining loaves have a complex nutty flavour, keep beautifully and freeze well.

Henrietta describes her hearth loaf and the wholemeal flour from agroecological farms she uses to bake it:

Our wholemeal hearth loaf dough is made in exactly the same way as the dough in our wholemeal tin loaf, 800g; it's the proving and baking which make it a little different. The lovely YQ dough does its final prove in a basket and then is baked free-form on the hearth, or floor, of the oven. The basket-prove, as opposed to climbing up the sides of a loaf-tin, means the dough proves for a little less time than our tins so the overall flavour is a bit less sour and deliciously subtle. Due to the free-form bake, the surface area of the crust is greater as well as having a slightly thicker and a very little crunchier (but not too crunchy at all!) crust. Beneath that crust is the inimitable, soft and moreish YQ bread. It's great at the centre of the table for any meal or celebration and perfect as it is or toasted, sandwiched, ripped or cut into chunks and served with soup or stew... the list goes on!

Our wholegrain sourdough bread is made with a diversity of wholegrains, including the revolutionary RSPB Fair to Nature certified Hope Farm YQ Wheat Flour. 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!

*Add the loaf to your basket and complete your order as usual. A small number  loaves will be baked to order every week. Orders for Wednesday dispatch must be received by 8am on the Monday.