news from the loaf

  • Christmas is coming !

    Christmas is coming !

    Christmas, baking courses and much much more !

    Comments: 0


  • Sourdough September!

    Sourdough September!

    The ninth month is for celebrating sourdough - have a read to find out what we're up to...

    Comments: 0


  • French cheese week continues...

    French cheese week continues...

    French cheese frenzy at the loaf !

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  • French cheese week at the loaf

    French cheese week at the loaf

    To celebrate to sporting success of France, we’ve shipped in a few of their finest cheeses!

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  • Beware of sourfaux

    Beware of sourfaux

    As members of the real bread campaign, we are very proud to produce proper bread - this means no flavour enhancers or additives.

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  • Crich Parish Well Dressing 2018 - Sow Seeds of Peace

    Crich Parish Well Dressing 2018 - Sow Seeds of Peace

    The loaf marks its tenth year in Crich by taking part in the 2018 Crich Parish Well Dressing event. In commemoration of the end of World War One, we aim to 'Sow Seeds of Peace'.

    Comments: 0


  • We did it!

    We did it!

    The final day of Andrew and Rob Auld's epic cycle from East to West across Britain and Ireland raising money for Prostate Cancer UK. Dunmore Head in their sights and some of Ireland's beautiful scenery to cross.

    Comments: 1


  • It's a BLEEP BLEEP to Tipperary!

    It's a BLEEP BLEEP to Tipperary!

    On day 4 of their challenge to cycle the 600 miles from England's furthest Easterly point to Ireland's furthest Westerly, Rob and Andrew head from Dublin to Tipperary. 

    Comments: 0


  • Wales green for a reason

    Wales green for a reason

    Crossing Wales as part of our five day C2C2C2C. Pressure on to catch the ferry in Holyhead...did we make it?

    Comments: 1


  • Across the middle of England

    Across the middle of England

    Second day of 600 mile cycle ride from Ness Point in Lowestoft to Dunmore Head in South West Ireland raising money for Prostate Cancer UK.

    Comments: 0

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Bread at the loaf

by Andrew Auld

Crich special sourdough in bread racks

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.
 

DAILY

  • All standard white and brown breads (Tins, Farmhouse and batch loaves and rolls) - daily
  • Wholemeal
  • Malted grain tins/bloomers/coburgs and rolls
  • Crich Sourdough: (Plain as well as various fillings: Olive, Sundried tomato, walnut and raisin, five grain, Apricot and walnut)
  • Rye ( Light rye (20%), Light Rye with Carraway seed, Fig Rye)
  • Pain au levain, Pain au noix
  • Baguettes, pain polka, petit pains - daily
  • Scones, Teacakes and Crich fruit squares
  • Ciabatta (loaves and rolls)
  • Fruit loaves, teacakes, iced buns
  • Brioche

TUESDAY

  • Organic malted grain tins/bloomers/coburgs
  • Spelt and seed sourdough 
  • 100% Rye with Pumpkin seed and orange 
  • 100% Rye with sunflower
  • Dark rye 60% 

WEDNESDAY

  • Focaccia
  • Spelt and seed sourdough
  • Staropolski
  • Organic malted grain tins/bloomers/coburgs
  • Spelt and seed sourdough

THURSDAY

  • 100% Spelt sourdough with honey
  • 100% Rye with Pumpkin seed and orange 
  • French country sourdough
  • Foccacia

FRIDAY

  • Seeded dark rye

FRIDAY IS RYE DAY

Each friday, we alternate between three different rye breads, inspired by Andrew's visits to Nordic bakeries... below is our schedule - some of the loaves we bake as a 1.5kg loaf and sell by weight (perfect for if you're wanting to dip yout toe in something a little bit different), some are done as small individual loaves.

  • Borodinsky (Individual loaf) :A 100% rye bread with coriander, malt extract and molasses from a Russian recipe
  • Rugbrød (By weight): A traditional Danish 100% Rye made with beer and rolled in sesame seed, sold by the kilo.
  • Schwarzbrot (By weight): A traditional German Schwarzbrot made with soaked rye chops, molasses

 

SATURDAY (Madness in the bakery)

  • Organic malted grain tins/bloomers/coburgs
  • Ciabatta (loaves and rolls)
  • Spelt and seed sourdough
  • Foccacia
  • French country sourdough
  • 100% Rye with sunflower seeds and 100% Rye with Pumpkin seed and orange
  • Rosemary Filoni
  • Rustic baguettes
  • Italian baguettes
  • Spelt and seed sourdough
  • Crich Special sourdough

SUNDAY

  • White farmhouse loaves
  • Brown farmhouse loaves
  • White and brown rolls
  • Scones (Sconetastic sunday...so whatever we feel like making !)

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