Sourdough Selection Box
£13.50 £13.90
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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
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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
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Suitable for vegans and vegetarians
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Complete Product Details
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Cooking instructions
Rinse the lentils in a sieve, check for small stones, and place in a pan with plenty of fresh water water. Bring to the boil, simmer for 15 to 20 minutes until tender.
Don't over-cook - taste the lentils toward the end of the cooking process. To make a salad or a cold lentil dish drench the lentils in cold water immediately after cooking, this will stop them cooking further and ensure they stay nice and firm.
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Ingredients
Lentils
Allergy information
May contain wheat grains. Lentils are naturally gluten free, however they are grown and harvested with equipment that also handles cereals containing gluten.
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Typical values Per 100g Energy 1395kJ (325kcal) Fat 1.5g of which saturates 0.2g Carbohydrate 47.6g of which sugars 2.9g Fibre 15.5g Protein 21.8g Salt 0.02g
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These oat groats are 'naked' because the hull naturally falls away from the grain without threshing. They're a superb alternative to brown rice, quicker to cook and with a creamier texture and richer flavour.
Complete Product Details
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Add cooked, or if cooking time allows, dry grains to salads, stews and casseroles.
Cooking instructions
Rinse, bring to the boil then simmer until tender (about 45-50 minutes). Speed up cooking by pre-soaking for a few hours.
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Ingredients
Oat Grains
Allergy information
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Complete Product Details
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Add whole or milled to breads, bakes and cereals or use raw or toasted as a crunchy salad topper. Try crushing with a pestle or whizz in a blender to make a coarse flour.
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Ingredients
Hemp seeds
Allergy information
No Allergens
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Sorry, not available right now
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Organic wholemeal wheat flour, milled in small batches through French burr stones at the traditional Worsborough water mill in Barnsley, from Mulika variety wheat grown in Norfolk.
This strong wholemeal flour is perfect for baking bread, with a wonderful flavour and 13.9% protein for a good rise.
Stone-milled at Worsborough Mill in Barnsley from wheat grown in Norfolk.
Complete Product Details
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Perfect for bread making and baking.
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Ingredients
Wheat Flour
Allergy information
For allergens, including cereals containing gluten, see ingredients in bold.
Worsborough Mill also handles peanuts, nuts, soya, milk and sesame. -
Typical values Per 100g Energy 1409kJ (337kcal) Fat 2.3g of which saturates 0.6g Carbohydrate 59.4g of which sugars 2.7g Fibre 9.5g Protein 13.9g Salt 0.01g -
- Suitable for vegans and vegetarians
- Naturally high fibre and low fat
- No artificial ingredients
- GM free
- Recyclable paper packaging