Wholemeal Tin Loaf, 800g, Sourdough

Henrietta Inman, formerly of Wakelyns Bakery and Heart Bakery, now produces very small batches of 100% wholemeal bread at the Hodmedod Bakehouse right next to our Millhouse and Bean Store in Suffolk. Henrietta's sustaining loaves have a complex nutty flavour and keep beautifully.

Henrietta Inman describes her work and the bread she bakes with wholemeal flour from agroecological farms:

Our wholegrain sourdough bread is made with a diversity of wholegrains, including the revolutionary YQ Wheat Flour milled from organic grain grown by William Tooby at The Fold in Worcestershire. 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 tin loaf toasted in the morning with local Fen Farm Dairy butter and jam made with fruit from local farms or the Kayapo's roasted PI'Y Brazil nut butter with a good pinch of salt; 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.

*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 Thursday dispatch must be received by 12 noon on the Monday.