Wholemeal Tin Loaf, 800g, Sourdough

Wholemeal Tin Loaf, 800g, Sourdough
Hodmedod Bakehouse's large 800g tin loaf...
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Six squares bursting with seasonal local fruits: now with delicious summer blueberries, strawberries, redcurrants, raspberries and blackcurrants. Hand baked in the Hodmedod Bakehouse, our chunky squares are like a fruit & oat slice but so much more. We combine a blend of barley flour and flakes with rolled oats, apple and plum purée, apple molasses, unrefined panela and organic butter to make two deliciously malty and caramelly crumbly layers around a divine fruit centre. |
Made by baker Henrietta Inman in our Bakehouse, these crumbly local fruit, barley and oat squares are full of diverse plant fibre for superb flavour, texture and slow-releasing energy. Summer berries create a beautifully balanced and distinct fruity centre between two crumbly, barley and oat biscuit layers.
Eat as they come!
Blueberries, Unsalted Butter (Milk), Barley Flour, Panela, Barley Flakes, Jumbo Oats, Rolled Oats, Strawberries, Caster Sugar, Apple Molasses, Apple Puree, Linseed, Plum Puree, Redcurrants, Raspberries, Blackcurrants, Sea Salt, Cider & Perry Vinegar
For allergens see ingredients in bold. May also contain tree nuts and other cereals containing gluten.
High fibre
Suitable for vegetarians
No artificial ingredients
GM free
| Typical values | Per 100g |
| Energy | 1651kJ (394kcal) |
| Fat | 20g |
| of which saturates | 2.8g |
| Carbohydrate | 43g |
| of which sugars | 22g |
| Fibre | 6.8g |
| Protein | 7.6g |
| Salt | 0.5g |
Category: Bakery , Naked Barley , New

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Registered in England and Wales as Hodmedod Ltd, The Studios, London Road, Brampton, Beccles, Suffolk, NR34 8DQ, UK; company number 08151811.
As a longtime fan of Hodmedod’s I’ve been waiting for this book to arrive and gift to friends and family. No longer will there be a bag of dried peas languishing at the back of the cupboard or any procrastinating over what to do with my fava beans. This book is stuffed with delicious-sounding recipes and beautiful photographs that I want to make and share with others. There are lots of comfort food ideas which is just what I crave in the colder months as well as lighter recipes; all of them full of flavour, fibre and protein. It’s an interesting, though-provoking read even if you don’t do much cooking and left me feeling joyful, inspired and thankful that the need for and appreciation of diversity is expressed and runs richly through this book.
Your book offers recipes inspired by cooking styles from around the world while using your diverse range of British ingredients. I would like to try the different flat breads made with rye, emmer, buckwheat and pea flour. This book contributes to helping people eat better and cook their own food with ingredients grown with care for the land. Thank you 🤩
This granola is delicious, especially with blueberries and banana and topped with yoghurt or coconut kefir. I’ll definitely be buying again :).
I used these to make humous for the first time. I swear it tastes almost exactly the same as when made with chickpeas and so much nicer than shop bought. Very smooth and takes on the garlic and lemon flavours beautifully. Will use for dips again in the future.
Extremely tasty rye flour with a sweet malty taste. Mixed half and half with white spelt flour, it gives a loaf with great depth of flavour and nice, springy texture. Makes great toast.