Sourdough Selection Box

Penny Bun Bakehouse

Order bread to be baked on the day selected above* and dispatched on the same day for next-day delivery.
We'll send your full order on your chosen baking day.

The  sourdough loaves in our selection box are baked by Johnny Spillings at the Penny Bun Bakehouse in Lowestoft. From time to time we will vary the selection, at the moment the guest loaf is a delicious smoked quinoa sourdough.

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.

"Hodmedod" Sourdough.

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* Smoked Quinoa Sourdough.

Made with flour milled from grain grown on the Holkham Estate in North Norfolk, our Essex Smoked Quinoa and and rape seeds from our friends down the road in Suffolk at Hill Farm Oils - they add a mustardy sweetness to the finished loaf that perfectly compliments the smoky quinoa flavours. 

*Add the loaf to your basket and complete your order as usual. Up to 50 loaves will be baked to order every Wednesday and Thursday. Orders for Wednesday baking must be received by 3pm on the Monday. Orders for Thursday baking must be received by 3pm on the Tuesday

Complete Product Details

  • Ingredients

    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

    Smoked Quinoa Sourdough: Wheat Flour (with Calcium, Iron, Niacin, Thiamin), Rye Flour, Smoked Quinoa, Whole Rapeseeds, Water, Salt

    For allergens, including cereals containing gluten, see ingredients in bold

  • Suitable for vegans and vegetarians



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