Avoid those who don’t like bread and children
Swiss proverb
Sourdough Breads

These breads are all made without the use of commercial yeast but with a 'leaven' or wild starter'. This leaven is a living colony of wild yeasts which is regularly fed with either stoneground rye or white flours. This vigorous starter introduces a whole new complexity to the flavour of breads made with it and the long, slow fermentation required allows more of the wheat flavours to develop.
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Classic Sourdough

This sourdough is made with stoneground white flour and a stoneground rye leaven. The only other ingredients are water and a little Maldon sea salt. Real bread with the minimum of ingredients but maximum flavour.
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Seedy Spelt Bread

This delicious loaf is made with a mixture of flours, stoneground white, wholemeal spelt and rye. A generous helping of seeds: poppy, sesame, golden linseed, sunflower and pumpkin seeds give a rich flavour and added texture.
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Borodinsky Bread

A sourdough Rye bread with added coriander seeds and barley malt. The lack of gluten in the Rye flour results in a moderately dense loaf but with a wonderful flavour and great keeping qualities. The recipe was supposedly invented to encourage the Russian troops before the Battle of Borodino in 1812

Spiced wholemeal and spelt bread



This delicious fragrant loaf was created for a friend with Cancer. He needed a wholesome and nutritious loaf that was easy on the digestion. The loaf starts life as a wholemeal sourdough, fermented overnight. Then a mix of wholemeal and white spelt flours, and a mixture of milled flax, pumpkin, sunflower and sesame seeds with goji berries, is added. A little extra yeast to help the wholemeal 'lift'. Lots of whole seeds, pumpkin, sunflower, sesame and poppy, give added nutrients and texture and the spices, caraway, fennel and fenugreek add flavour and help with digestion. This is quite a dense loaf but incredibly tasty and, of course, very good for you.
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American Seedy Sourdough

Another seeded sourdough but this time made with a mixture of stoneground white and wholemeal flours. The seed mixture includes quinoa, amaranth, millet and
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Potato and Dill Bread

The addition of cooked potato to the dough makes this a wonderfully moist loaf. The fresh dill adds an interesting flavour. Excellent with smoked fish.
Linseedy Sourdough

A wholemeal made with a sourdough levain but this time with added malted flour giving a sweet malty flavour and bursting with seeds including sunflower, pumpkin, poppy, and masses of golden linseed. The loaf has a wonderful soft but nutty texture.
Lammas Loaf

A wholemeal tin loaf made to celebrate Lammas Tide or the first of the harvest. Using whole grains and a little malt syrup with the addition of flaked grains and seeds this soft loaf is bursting with the flavours of harvest.