Seasonal Bread - Bread Club

A bread which changes with the seasons.

Current season:  Mature Cheddar & Fermented Barley Sourdough

Comfort food alert!

All of the rich tang of mature cheddar combined with little malty pearls of whole, fermented, naked barley grains to bring a subtle umami hit.  

These incredible fermented grains are produced by Hodmedods (a hedgehog in Norfolk dialect). Founded in Brampton, Suffolk in 2012, these amazing fellows work with British farms to support the development and production of indigenous pulses and grains. 

A naturally leavened (sourdough) loaf, this bread is made with 100% organic grains: wheat flours, double-milled semolina and a little added texture brought by a handful of polenta. 

With a soft, fluffy crumb and thin crust, dotted with chunks of melted cheese, it is perfect for sandwiches or toast. Great with eggs or (whisper it) baked beans.

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

Ingredients (allergens in bold): wheat (white and wholewheat) flour, water, cheddar cheese, polenta, semolina, fermented wholegrain naked barley (naked barley, water, wheat flour, salt, live cultures), sourdough culture, sea salt, rye flour.

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