Available in the Bakery: Bread
Our extensive range includes:
Oven Bottom Bloomers & Danish - made from traditional
overnight fermented dough and baked direct on the stone bottom of the oven for
real flavour and crustiness. Makes delicious toast.
White Tin Breads - again made from overnight dough but baked
in tins, square sandwich, long split tins. or a seeded plait which has a super
flavour combined with an extra soft crumb. Ideal for sandwiches.
100% Stoneground Wholemeal - milled on old fashioned genuine
millstones with none of the goodness of the wheat removed.
Maltcob - a brown loaf with added pieces of malted wheat to
give a delicious nutty flavour.
Low GI Multiseed Bread – Specially formulated with pumpkin,
linseed and sunflower seed to make a loaf with a typical Glycaemic Index (GI)
of just 54, which is in the low GI category. This is not only good for you and
your family but tastes great too. Fast becoming one of our most popular loaves.
Spelt & Honey Bread - a bread made with 100% Spelt flour.
Spelt is the forerunner of modern day wheat and can be traced back at least 7000
years. It can be suitable for some people with wheat intolerance. Tasty too.
Multi Wholegrain Bread – This tasty bread contains 59% wholegrains, made up of wheat, rye, maize and oats and is baked with wholegrain flour. Wholegrain foods have been shown to help reduce the risk of heart disease and cancer.
See www.eatwell.gov.uk/healthydiet.
Spekkle Bread - made from white flour with added sunflower seeds and
soya flakes making it extra healthy.
Irish soda - made from an authentic Irish recipe with buttermilk and
without yeast. Great toasted or with soup.
Baguettes – Large and small, with or without poppy or sesame seeds.
Rolls – we bake a selection of rolls everyday, from traditional
crusty rolls through to Multiseed, Nutty and 100% Stoneground Wholemeal.
We have reduced the amount of salt in our breads by ten per cent. The average amount of salt is now 9.8 grams in a large loaf and 4.9 grams in a small loaf.
