Seasonal Bread - Bread Club Subscription

A bread which changes with the seasons.

Current season:  Honey, Oat & Spelt Sourdough

Cold winter days are made for bowls of steaming hot porridge topped with a spoonful of honey.

This seasonal sourdough loaf celebrates these gentle, restorative flavours, complimented by the soft, nutty notes of wholemeal spelt, an ancient grain used to make bread since prehistoric times.

Made with organic wheat,  wholemeal spelt and rye flours and a honeyed porridge of organic rolled oats. This delicately flavoured loaf pairs well with sweet and savoury toppings, or can be enjoyed simply sliced with a spreading of rich butter.

This bread is slow-leavened and takes two days to prepare and bake fresh to order.

Ingredients (allergens in bold): wheat flour, water, wholemeal spelt flour, oats, honey, rye flour, sea salt

Whilst every care is taken in the handling of my ingredients, my bread is baked in an open kitchen and may contain traces of nuts, dairy or sesame.

Autumn - Roasted Walnut & Sour Cherry

Winter - Blackstrap 

 Early Spring - Honey, Oat & Spelt

Spring - Mixed Olive & Garden Herb

Early summer - Wildflower Meadow Honey & Smoked Chilli

Summer - Fermented Barley & Mature Cheddar

Autumn - Scandinavian Buttermilk & Einkorn