Breads at the loaf Tue, Aug 18. 2015
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Bread | Days produced and comments |
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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 |
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