I realised it was high time I updated the list of breads we produce
on our website...there were some glaring omissions as we have recently been adding some beauties to our range. Sometimes I find it hard to believe how many different breads we produce...if you struggle with decisions, don't come on a Saturday!!!
Diane recently came on my sourdough bread baking course,
100% Sour, and following a fascinating discussion about the health benefits of different breads, she sent me this interesting article on the subject of the
health benefits of rye.
Below is a table showing what bread we produce on different days. All other breads on the breads page of the site, and the majority listed on our price list we produce on a daily basis, Tuesday to Saturday.
Bread Production Schedule
Bread |
Days produced and comments |
|---|
100% Rye with pumpkin seed and orange |
Tuesdays, Thursdays and Saturdays. Perennially popular, this small tin loaf is perfect sliced thinly and eated with soft cheese, goats cheese, cold meats or honey. |
100% Rye with sunflower seed |
Saturdays. |
Schwarzbrot |
Every third Friday. A traditional German Schwarzbrot made with soaked rye chops, molasses and sold by the kilo. |
Rugbrod |
Every third Friday. A traditional Danish 100% Rye made with beer and rolled in sesame seed, sold by the kilo. |
Borodinsky Rye |
Every third Friday.
A 100% rye bread with coriander, malt extract and molasses from a Russian recipe. |
Dark Rye |
Saturdays.
A 60% rye bread with sunflower seed and linseeds. |
100% Spelt sourdough |
Thursdays.
This is made from wholemeal and white spelt flours and blossom honey. It is recommended for customers with an intolerance to the gluten found in modern wheat varieties. |
Seeded dark rye |
Fridays This is a 50% rye bread packed and topped with seeds - it is one of the most tasty loaves we make. |
Barm bread with Ale |
Occasional Fridays.
This sourdough loaf is made using beer provided by a local pub and harks back to the days when brewers and bakers worked together to harness the miraculous power of wild yeasts. |
Focaccia |
Available Tuesdays, Wednesdays, Thursdays and Saturdays.
These italian flat breads are rich in olive oil and come with a variety of different toppings. |
Spelt and seed sourdough |
Tuesdays, Wednesdays and Saturdays.
Made from 20% wholemeal spelt and white wheat flour and packed with seeds this is a very digestible and low GI bread. |
French Country Sourdough |
Thursdays and Saturdays. Similar to a ciabatta in shape, this open textured loaf has the most delicious crust thanks to the rye and malt in the recipe. |
Stirato - Italian baguettes |
Saturdays |
Rosemary filone |
Made every Saturday and a firm favourite of our bakers - this is a baguette-style bread with fresh rosemary and olive oil...at it's best with smoked bacon from Crich Butcher's! |
Soda bread |
Occasionally and to order |
Ricotta bread |
Occasionally and to order |
German rye - 90% rye using the Detmolder 3 stage rye process |
Occasionally and to order |
