Triple Oat & Wheat This bread is a mixture of wholemeal flour plus three types of oats (pinhead & coarse oatmeal plus jumbo oats) for a chewy, flavoursome crumb and tasty crust. Delicious fresh, it keeps well and makes fabulous toast.
Ingredients: Wheat flour, spring water, sea salt, fresh yeast, oatmeal and whole oats.
Pide A Turkish-style yogurt dough topped with za'atar, sesame and nigella seeds, this soft, succulent flatbread is wonderful with mezze, dukka or just dipped in olive oil.
Ingredients: Wheat flour, spring water, natural yogurt, sea salt, yeast, olive oil, herb and seed topping.
Spiced Saffron Bread Based on Cornish Saffron Cake, this delicate tea bread is lightly sweetened, spiced and fruited. The dough is flecked with the saffron filaments which provide its characteristic colour and flavour.
Farmhouse White A traditional tin-baked white loaf, the dough includes soya milk for a softer, moister crumb - a vegetarian version of the Bread Club's Traditional White.
Spelt & Stout Loaf This is a yeasted brown loaf, combining wholemeal and white spelt flours with locally-brewed Baltic Night stout for a hint of dark malty sweetness.
Ingredients: Organic spelt flours, ,Baltic Night Stout, spring water, sea salt, fresh yeast, olive oil.
