Stoneground organic flours work with a natural leaven and a long, slow fermentation to produce bread of distinction, with delicious flavours and increased nutritional properties. My natural leaven, or sourdough culture, is a fermenting mixture of stoneground organic whole rye flour and water.

Information on the flours used at the bakery and where they come from is at the bottom of this page (flours), whilst to read about leavens, fermentation, stoneground flour, and more, go to further information.

All the ingredients in the list below are organic except those with an asterisk.

Bread Range (all wheat and rye flours are stoneground)
Saxton's White
(800g: £2.90, 550g: £2.60)
Strong white flour, natural leaven,
sea salt*.
Wholemeal
(800g: £2.80, 550g: £2.50)
Whole wheat flour, natural leaven,
sea salt*.
Wholemeal with Seeds
(550g tin loaf: £2.60)
Whole wheat flour, natural leaven,
sunflower seeds, sea salt*.
100% Rye with Seeds
(550g tin loaf: £2.70)
Whole rye flour, natural leaven,
sunflower seeds, sea salt*, caraway seeds*.
Bread from naturally gluten-free ingredients
N.B. The bakery is not a gluten-free environment.
Multi-seeded Wheat-free
(550g: £3.80; 800g: £5.00)
Buckwheat flakes, potato flour*, rice flour*,
sunflower seeds, buckwheat flour,
linseeds, pumpkin seeds, sesame seeds,
molasses, sea salt*, yeast*.

Flour suppliers info.

My stong white wheat flour comes from Stoates & Sons, who have been milling high quality stoneground organic flour in Dorset for decades. Find out more about Stoates at www.stoatesflour.co.uk.

Wholemeal wheat flour comes from Shipton Mill in Gloucestershire (www.shipton-mill.com), rye flour is from Doves Farm in Berkshire (www.dovesfarm.co.uk), and plain white flour is from Bacheldre Mill in Montgomery, Powys (www.bacheldremill.co.uk)

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