Seasonal Bread - Bread Club

A bread which changes with the seasons.

Current season: Blackstrap Sourdough

Dark, windy days and roaring log fires are made for the Blackstrap Sourdough. Treading the line between sweet and savoury, this bread combines the richness of Blackstrap molasses with dark cocoa and black coffee. A beautiful scent, especially when toasted, with a soft crumb and a thin crust.

This loaf is mild enough to be paired with jams, meats or cheeses. My favourite? Crunchy peanut butter and thickly spread black cherry jam. Or banana. Just don't skimp on the PB.

Made with 100% organic ingredients, the Blackstrap Sourdough is a combination of stoneground white*, wholemeal and rye flours, fair-trade coffee, cocoa and Blackstrap molasses. 

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

Ingredients (allergens in bold): wheat flour, water, rye flour, black coffee, Blackstrap molasses, cocoa,  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 or sesame.

Last Year's Seasonal Breads: 

Mid-Summer  - Wildflower Meadow Honey & Smoked Chilli

Late Summer  - Wensum White Goat Cheese & Sundried Tomato

Autumn - Spiced Carrot

Winter  - Blackstrap

Early Spring - Raisin Brown

Late Spring- Fermented Barley & Mature Cheddar

Summer - Mixed Olive & Garden Herb

Autumn - Roasted Walnut & Sour Cherry