Wakelyns Bakery

Prune, Barley and Oat Squares

Wakelyns Bakery

£9.90

Wakelyns Bakery at Wakelyns Organic Agroforestry produces small batches of wholegrain bread for us every week. A celebration of a system - oats and plums and barley grow! Agroforestry, the system of farming used at Wakelyns, yields so much more than just cereals; the trees, shrubs and other perennial plants provide timber, wood, dye, fruit and nuts (as well as creating a rich habitat for wild species). 

Baker Henrietta Inman says:

We’re very happy to have created and to share with you all, this bursting-full-of-goodness treat, adapting one of our favourite cakey things, a good old date and oat slice, with the ingredients we have around us, and other, kind, directly traded ingredients. Instead of dates, we cook up many Wakelyns plums, fresh and dried, with New Dawn Traders wonderful, unrefined panella sugar and a little Wakelyns cider vinegar and sea salt to balance out the sweetness. Together they create an oozing rich centre between two layers of barley and oat crunchy-crumbliness. Barley flour has a delicate sweet-creamy flavour; with the slightly toothsome kibbled and flaked barley and oats, they create such a yummy combination of many flavours and textures, complimenting the prune centre.

As well as wheat, it’s really joyful and important to use other grains in our baking, supporting diversity on farm and inside us. With its distinct flavour, barley is a beautiful addition to every kitchen! We love using it from our friend, plant breeder, Ed Dickin’s family farm. Ed is working on a naked barley population also.

Please be aware that we bake and cook with the seasons, what we have around us and our preserved stocks of fruit, and when some ingredients run out, for example, when we use up all our candied quince, we will seek the appropriate alternatives for flavour and nutrition, but also for our bakery stock rotation, using up what we have so that we are prepared for the coming summer – autumn abundance until the next hungry gap.

To find out more about us and what we do, please visit our website – www.wakelyns.co.uk/bakery

*Add the Prune Squares 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.

Wakelyns Agroforestry Abundance Loaf-Cake

Wakelyns Bakery

£14.25

Wakelyns Bakery at Wakelyns Organic Agroforestry produces small batches of wholegrain bread for us every week. This indulgent cross cake-loaf is the embodiment of the Wakelyns agroforestry system filled with fruit, grains, seeds and nuts. Additional ingredients, such as the Stringer family's organic rapeseed oil or the Brazil nuts from the Kayapo, reflect the farm and bakery's outward looking collaborative approach.

Baker Henrietta Inman says:

With the Wakelyns fruit, produce from the arable alleys which flourish in the (agro)forestry, and PI’Y Brazil nuts from the Kayapó people in the Amazon rainforest, this loaf is a celebration of the boundless, generous gifts trees give us, indeed, LIFE! Densely packed full of rainbow fruit jewels from dark pink dried cherries to shimmering orange candied quince and squash, all mixed together in a deeply flavourful, nourishing concoction of fruit purées, grains, pulses, seeds and PI’Y, it makes a wonderful Christmas or winter alternative celebration cake.

It will keep you going climbing up a mountain, at breakfast, for pudding or elevenses and just simply with a cup of tea by the fire. Enjoy on its own, with extra fresh or stewed fruit and yoghurt or (warm it up a little and) spread with butter, honey or jam. We don’t add any extra sugar apart from in the candies, so all the wonderful flavours can sing! Tra la la!

As with all of our work in our bakery, as well as being an efficient method for making use of what the land gives us, they are also energy efficient, as we bake them in our bread ovens’ residual heat at the end of a baking day. Plus, they keep really well for at least two weeks in the fridge. We really hope you enjoy them and toast to the trees and agrobiodiversity as you eat!

All puréed, candied and dried fruit and vegetables from Wakelyns Organic Agroforestry.

The formal - legal - way of presenting the ingredients (which is below) doesn't really do justice to to the loaf, so here's a slightly longer version: Wakelyns apple, pear and quince purée (organic), wholemeal-grain-pulse flour megamix with Wakelyns lentil flour (organic), Pimhill (Shropshire) oats (organic), Lincolnshire YQ population wheat flour (organic) from the Turners farm, quinoa flakes (organic), Essex buckwheat, PI’Y Brazil nuts, Yorkshire rapeseed oil (organic), brown linseed, candied quince (organic), candied squash (organic), prunes (organic), dried pears (organic), dried apples (organic), dried cherries (organic), Cornish seas salt, Columbian panella sugar, (organic)

Please be aware that we bake and cook with the seasons, what we have around us and our preserved stocks of fruit, and when some ingredients run out, for example, when we use up all our candied quince, we will seek the appropriate alternatives for flavour and nutrition, but also for our bakery stock rotation, using up what we have so that we are prepared for the coming summer – autumn abundance until the next hungry gap.

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 week. Orders for Wednesday dispatch must be received by 8am on the Monday.

Wakelyns PI’Y Brazil Nut Sourdough Tin Loaf

Wakelyns Bakery

£7.50

Wakelyns Bakery at Wakelyns Organic Agroforestry produces small batches of wholegrain bread for us every week. This beautiful loaf is made with flour milled at the Hodmedod mill, from organic YQ wheat grain grown by the Turners in Lincolnshire and studded with Brazil nuts collected by the Kayapo in the Amazon.

Baker Henrietta Inman says:

We were so happy when we heard about the Landworkers’ Alliance, Roddick Foundation, Hodmedod and Kayapó led cooperative COOBA-Y coming together to build a new direct trade relationship to bring their wild-harvested PI’Y, the Kayapó name for Brazil nuts, to the UK for the first time.

With many flavours, textures and feelings of creamy-oaty-smooth-oily-rich-crunchy, they are all-sensory-satisfying magic, and we couldn’t wait to get them into as many of our kitchen creations as possible!

Coming across pieces of PI’Y suspended in our soft, brown-butter-honey wholemeal YQ dough is a very delicious surprise! Sometimes you might feel you’d still like some butter, sometimes, the nut’s delectable richness will suffice! We really hope you enjoy them, as you, EAT NUTS, SUPPORT THE KAPAPÓ, SAVE THE FOREST.

When we bring awareness and with that, compassion, to our own body ecosystems, then those around us, our homes, gardens, small bakeries… our compassion will ripple out into our whole ecosystem, our world.

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 week. Orders for Wednesday dispatch must be received by 8am on the Monday.

Wakelyns Rye Sourdough Tin Loaf

Wakelyns Bakery

£4.90

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 week. Orders for Wednesday dispatch must be received by 8am on the Monday.

Wakelyns Seeded Sourdough Tin Loaf

Wakelyns Bakery

£5.95

Wakelyns Bakery at Wakelyns Organic Agroforestry produces small batches of wholegrain bread for us every week. This amazing seeded loaf is packed with plant diversity, containing eight different grains and seeds, all grown on British farms.

Baker Henrietta Inman says:

SEEDS, SEEDS! WE LOVE SEEDS! They are, quite literally, life! We can learn so much from them.

The more diverse our seeds, the healthier, happier, and more resilient our soils and whole biosphere are. The more diverse our seeds, the healthier, happier, and more resilient our food and gut microbiome are.

Think of it like our outer and inner landscapes mirroring each other, and acting together in constant, generous reciprocity.

Oh, and diversity in our seeds equates to so much deliciousness too, of course!

Our seeded loaf celebrates beautiful seed diversity, and the farmers who integrate it into their work every day, making use of some of Hodmedod's many vibrant and varied seeds – chia, camelina, linseed, naked oats, rapeseed, wild mustard, hemp and coriander - grown on UK farms. 

When these ingredients come together, nestled comfortably in our soft and flavoursome, wholemeal sourdough bread - made from diverse YQ population and other diverse seeds - there’s sweet-sharp-sour-cream-mustard-earth-green-grassy-wood-spice… We wonder what you will taste when you try it!

We soak the seeds overnight, so they all soften and plump up merrily, and then add them to our dough. This extra moisture adds a lovely softness to these loaves, alongside the seeds’ different textures, and allows them to keep really well, for at least seven days, in the white paper we wrap them in for you, with lots and lots of love.

We really hope that you enjoy it, and thank you, Hodmedod’s the soil, the SEEDS… every living being who allows us to create, bake and eat these loaves each week.

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 week. Orders for Wednesday dispatch must be received by 8am on the Monday.

Wakelyns Sourdough Tin Loaf

Wakelyns Bakery

£4.50

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 a diversity of local grains, including 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 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 week. Orders for Wednesday dispatch must be received by 8am on the Monday.

Wakelyns YQ Sourdough Starter

Wakelyns Bakery

£5.00

Make sourdough loaves like Wakelyns Bakery! 

We celebrated Sourdough September 2022 with Wakelyns Bakery, they - and we - want to see as many people as possible baking sourdough with 100% wholemeal flour. To help that happen we offered the Wakelyns YQ Starter with a recipe from and care instructions from the bakers. It proved such a hit and we got such fantastic reviews that we've carried on listing it.

It's a dry starter, incredibly easy to look after and intended for storage in a cupboard or on a shelf rather than in the fridge. Perfect for delivery by post. As well as the recipe, the following care notes (pdf) will be included with your starter, along with Wakelyns Bakery's recipe for a Sourdough Tin Loaf:

Maintaining your starter is simple and can fit into your everyday routine. There is little waste from this method. A few days before baking, feed it twice daily for maximum activity. Depending on the number of loaves you are making bulk the starter up gradually with each feed using this ratio: 3 parts flour to 1.5 parts water and 1 part starter. An active happy starter will bubble a little and smell slightly sour.

For baking on a regular basis:
Keep your starter in your kitchen or store cupboard, not fridge. Feed twice a day, as below. Fit these feeds into your morning and evening routines. If that’s too much, once a day is also fine.

• 30g wholegrain flour
• 15g water from the cold tap – when it’s cold, use slightly warmer water
• 10g starter

Mix all the ingredients together, roll into a ball and keep in a jar

For baking once a month or less:

Keep your starter in the fridge and feed it once a week with the above quantities. Take it out of the fridge three days before baking, feeding it twice a day as above.

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. When they bake they multiply their starter, critical to the flavour and quality of their loaves, through September they'll be setting some aside for us each week.

*Add the Sourdough Starter 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.