Hackney Wild

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The e5 bakehouse country loaf is made with a blend of heritage and modern wheat grains, which are grown and milled in the UK. The loaf has a chewy, moist and open-textured crumb, and a mildly sour and wheaty flavour.

Ingredients

Organic heritage white wheat flour, organic white wheat flour, organic wholemeal rye flour, water, salt.

Stockholm

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The dough for our Stockholm loaf is exactly the same as the Hackney Wild recipe. The difference is that it is free-form in shape and baked hotter and without steam. This produces an earthy, rustic looking loaf with a dark, bitter crust and a light, tender crumb

Ingredients

Organic heritage white wheat flour, organic white wheat flour, organic wholemeal rye flour, water, salt.

Multigrain

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Made with a blend flours from three different mills: e5 wholemeal, Shipton white and Cann Mill rye. With three different cereal grains and five different seeds.

Ingredients

Organic white wheat flour, organic wholemeal wheat flour, Organic light rye flour, organic wholemeal rye flour, water, organic oats, organic pumpkin, sunflower, poppy, and sesame seeds, organic linseeds, salt.

Spelt Loaf

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Based on a Swedish recipe, we use a porridge of cracked rye berries for this dough. This produces a sweet and glossy crumb which keeps fresh for days. Also includes brown spelt flour and spelt semolina, milled from biodynamic grain from Lincolnshire.

Ingredients

Organic brown spelt, organic spelt semolina, organic cracked rye berries, organic wholemeal rye flour, water, salt.

Wholemeal Miche

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‘Wholemeal’ flour is so-called because the whole of the grain has been milled and retained - giving a darker colour and denser texture but also adding nutrition and flavour. Using a young sourdough leaven and plenty of water, our wholemeal aims to be delicate and wheaty.

Ingredients

Organic heritage wholemeal wheat flour, organic heritage white wheat flour, organic wholemeal rye flour, water, salt.

Baguette

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This “semi-sourdough” baguette aims to get the best of both fermentation worlds: a light, open texture from its white wheat poolish (activated with fresh yeast), and a mild acidity from its heritage wheat leaven (which begins with a sourdough starter).

Ingredients

Organic white wheat flour, organic heritage white wheat flour, water, organic wholemeal rye flour, fresh yeast, salt.

Seeded Rye

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Using organic rye grains, which are grown and milled in the UK, this 100% rye has a gentle flavour and an unusually light texture. The seeds inside the loaf give structure and bite, and the ones on top get nicely toasted.

Ingredients

Organic wholemeal rye, organic light rye, water, organic sunflower seeds, organic pumpkin seeds, salt.

Walnut Rugbrød

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Using organic rye grains, grown and milled in the UK, this 100% rye is small in size but big in flavour. Soaked rye berries are combined with walnuts and linseeds to give a moist, mildly sour and deeply savoury loaf.

Ingredients

Organic wholemeal rye, organic light rye, organic cracked rye berries, water, organic walnuts, organic linseeds, organic black treacle, salt.

Gilchester Bun

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Named after the 100% UK grown heritage wholemeal flour from Gilchester’s Organic Farm which make these delicious buns. Flavour packed with a chewy, satisfying crumb these make a great morning or tea time treat.

Ingredients

Organic stoneground heritage white wheat flour, organic stoneground wholemeal rye flour, water, salt.

Currant Bun

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Almost the same recipe and approach as the Gilchester buns, only with currants added to the dough and oats sprinkled on top just before baking. Very popular for breakfast, fresh or toasted with butter.

Ingredients

Organic heritage white wheat flour, organic wholemeal rye flour, organic currants, organic oats, water, salt.
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