Real Bread for Buntingford and surrounding villages

Bread menu

Bread menu

Sourdough bread

Farmhouse sourdough
An open textured, chewy loaf with a delicious crust, made with stoneground organic white flour plus a little spelt flour
400g – £2.40
800g – £3.00

Seeded sourdough
Created with my Farmhouse dough, enhanced with a blend of  sunflower seeds, pumpkin seeds and linseed. If you like a bit more bite to your bread it’s definitely a winner
Stick – £2.50
400g – £2.80
800g – £3.90

Olive & herb sourdough
Farmhouse dough with black and green olives and herbes de Provence
Stick – £2.50
400g – £2.80
800g – £3.90

White & rye sourdough
Made with 70% white flour and 30% organic rye flour
400g – £2.40
800g – £3.00

Spelt sourdough
A blend of 50% white flour and 50% spelt flour. Spelt is a variety of wheat related to wheats grown in Roman times and is genetically different from modern wheat strains. It gives a lovely nutty flavour to bread.
400g – £2.80
800g – £3.50

Wholemeal sourdough
Made with stoneground organic 100% whole wheat flour
400g – £2.40
800g – £3.00

Date & walnut sourdough
Made with 50% white flour and 50% wholemeal spelt flour, blended with local Westmill honey plus dates and walnuts. Great with cheese, or simply toasted and buttered
400g – £3.50
800g – £4.50

Spelt sourdough baguettes with honey and sunflower seeds
Crusty individual-size baguettes (120-130g) made with a 70:30 blend of white and wholemeal spelt flour, with added sunflower seeds and local honey
£1.30 each

Yeasted bread

Overnight white
A classic white tin loaf made with very little yeast and left to rise overnight for a deeper flavour and soft, chewy texture. Great for sandwiches and toast.
400g – £1.80
800g – £2.60

Overnight 50:50 
Just like the overnight white, but made with 50% wholemeal flour and 50% white flour.
400g – £1.80
800g – £2.60

White baguettes
Small baguettes (120-130g), just right for one, crusty on the outside with a soft open crumb
£1.20 each

I source local ingredients where possible, using organic flours from Fosters Mill at Swaffham Prior, milled from wheat grown at Home Farm, Wimpole and Hammonds End Farm, Harpenden, plus spelt flour from Marriage’s, which is milled from wheat grown in and around Essex. I also use flour from Gilchesters Organics – a farm near Hadrian’s Wall, growing and milling heritage grains. Salt is Maldon sea salt.
If you have any questions about ingredients, please feel free to contact me: sarah@maltingcottagesbakery.co.uk