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.
Three of sourdough loaves in our selection box are baked by Johnny Spillings at the Penny Bun Bakehouse in Lowestoft. The fourth is baked by Henrietta Inman at the Wakelyns Bakery.
The four loaves are slow fermented with the Penny Bun sourdough starter and baked on the day we send them to you. Sourdough bread keeps beautifully and freezes very well.
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.
North Sea Sourdough.
It's Johnny's classic sourdough, inspired by the bakery's location between the North Sea and the arable fields of East Anglia, and made with a blend of white and wholemeal wheat, spelt and rye flours.
The North Sea loaf has a finer crumb than many sourdough loaves, meeting demand from Johnny's customers for a less open texture so the melted butter wouldn't fall through the holes in toast!
Holkham Malted Sourdough.
Made using strong flour milled from Crusoe wheat grown on the Holkham estate in North Norfolk, our Malted Wheat Flakes give the bread a deliciously malty flavour.
*Guest Loaf* Wakelyns YQ Sourdough Tin.
Wakelyns Bakery make bread with YQ wheat that was bred, sown, grown, harvested, milled and baked at Wakelyns Organic Agroforestry in Suffolk. This 100% wholegrain loaf has deep, complex flavours; walnutty and aromatic. It keeps beautiful and, like all the loaves in the selection box, will freeze well.
*Add the loaf 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.
Complete Product Details
Hodmedod Sourdough: Wheat Flour (with Calcium, Iron, Niacin, Thiamin), Barley Flakes, Quinoa, Water, Salt
North Sea Sourdough: White and Wholemeal Wheat Flour (with Calcium, Iron, Niacin, Thiamin), Spelt Wheat Flour, Dark Rye Flour, Water, Salt
Holkham Sourdough: Wheat Flour (with Calcium, Iron, Niacin, Thiamin), Light Rye Flour, Malted Wheat Flour, Malted Wheat Flakes, Water, Salt
Wakelyns YQ Sourdough Tin: YQ Wheat Flour (100% organic wholegrain), Water, Salt
For allergens, including cereals containing gluten, see ingredients in bold
Suitable for vegans and vegetarians