6x Wholemeal Sourdough

 

Our Wholemeal Sourdough is made with coarse organic stone-ground flour and dark molasses.

Taking the Gold award at the 2013 Soil Associations Organic Food Award. This little loaf is covered with Sunflower seeds giving it a great look and an even greater nutty taste.

In our shops, this loaf is known as the Quern Loaf; Taking its name from the Quern stone, which was historically used to mill coarse wholemeal. The stones were used in pairs with the Quern stone being stationary at the bottom and the the top handstone used for grinding.  It is believed these stones were first used in Neolithic times to grind cereals into flour.

A delicious wholemeal sourdough loaf, the Quern Wholemeal Sourdough is high in fibre and great for digestion. It is sweetened with a dollop of molasses, makes superb toast and will keep for a week easily.

To celebrate the 2013 Gold award, we rustled up some delicious recipes such as the Brown Crab on Toast . Seasoned crab meat with the taste of Sourdough is just delicious.

Shelf Life

Will keep well for 4 days.

Stories

  • I went to see a German baker who was baking in Tetbury at the time, called Herr Ferdinand, and he told me all about how he made his sourdough rye bread. He was retiring and wanted us to keep the culture going so he passed a portion of his starter ...

    Read Full Story

  • Sourdough culture: as old as bread making itself. Over millennia, ferment friendly yeasts have developed to ensure good rising and great flavour. Our own journey starts in the 1970s, and the desire to find more authentic ways to make bread. We sta...

    Read Full Story

  • What’s bread when it’s eaten alone? We know we’re really alive when our handmade bread is broken and shared with *people we love. – Tom Herbert *Companion: with bread (action), Latin Grandpa Herbert was given the sourdough culture by a German ba...

    Read Full Story