About Bread Cakes Breakfast Lunch Visit / Contact - B R E A D - Handmade overnight using time honoured techniques and the quality ingredients. Delivered fresh each morning from our Farnham Bakehouse. EVERYDAY CLASSICS Wholemeal stoneground, Multiseeded, White and Malted (Granary style) Whether it's hot buttered toast, a bacon doorstep, or an irresistible lunchtime sandwich our classic bread, french sticks and rolls have it covered. Classic white Made with high quality flour from the respected Cotswold based Shipton Mill. Malted (Granary style) A delicious blend of malted wheat flakes & malted barley added to wheat flour to give texture & flavour. Multigrain For those who love seeds and cereals to be a major part of their diet. Malted wheat & barley flakes, sundflower seeds, millet & oats combined in a soft nutty textured loaf. Wholemeal stoneground Our blend of wholemeal flour (for lightness) & stoneground wholemeal flour (for a 'rustic' texture) make this a light, flavour packed loaf. A few from our repertoire of over twenty sourdoughs ... Carrot & Sesame sourdough (yeast free) Multigrain loaf Levain - the classic french sourdough (yeast free) Sweet potato, chilli & kale sourdough (yeast free) Multigrain sourdough (yeast free) Grand blanc (less than 1% yeast) Rustic sourdough (yeast free) Chilli and Cheddar sourdough Italian table bread (yeast free) Toasted oat sourdough (yeast free) 100% white spelt sourdough (less than 1% yeast) Granary style sourdough (less than 1% yeast) Beer bread (yeast free) Spelt & Honey Multiseed Foccaccia Multiseed Chia bread Corn bread Tuscan sourdough (yeast free) Bavarian style dark rye What is sourdough? Sourdough is believed to have first been discovered about 4000 years BC. Made by the fermentation of the dough using naturally occurring lactobacilli and yeasts, the bread should have a mild sour taste and has better keeping qualities than other breads made without additives. Our sourdough bread has a long, slow organic fermentation process and typically matures for an average of 36 hours before baking. It is made simply from flour, water and salt. In some breads we add seeds, fruit, vegetables, herbs or spices. Our bread is made from all natural ingredients. Why sourdough bread is believed to be good for you The prebiotic element helps support the gut microbiome (our internal eco-system). Important nutrients such as iron, zinc and magnesium, antioxidants, folic acid and other B vitamins become easier for our bodies to absorb. Studies have also shown that rye flour added to sourdough can help regulate blood sugar levels which help ward off diabetes. Diabetics should note that sourdough can produce a lower surge in blood sugar than most other breads. Why is mass produced factory bread different Cheap industrially manufactured bread relies on enzymes, preservatives, emulsifiers and improvers to bake bread at speed. To get the perfect loaf they add: - extra yeast - extra gluten - fat to improve crumb softness - reducing agents to help create more stretchy doughs - soya flour to add volume and softness - emulsifiers to produce bigger, softer loaves -retard staling preservatives to extend shelf life - a wide variety of enzymes, legally defined as 'processing aids' which do not have to be declared on the label - sugar These additives can also be to blame for some people's wheat intolerance. © 2019 LOAF BAKERY