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Seeded Porridge Sour - Paul Rhodes Bakery

Seeded Porridge Sour

Dense, moreish and with lots of umami to the taste, this loaf features fermented porridge that we add to the dough. It has a distinctive, nutty flavour derived from a selection of nine toasted seeds. These include sesame, sunflower and pumpkin, as well as British-grown flax seeds and camelina, an unusual seed, high in omega-3, and a member of the brassica family.

British-grown wheat | Historical grain varieties | Stone-ground flour | Naturally leavened

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Hodmedod’s

Hodmedod’s is a pioneering, independent business, based in Suffolk, that sources and supplies sustainably produced pulses and grains from British farms. It won Best Food Producer in the 2017 BBC Food & Farming Awards and we are pleased to be partnering with them to explore a number of new grain and seed varieties for use in our breads.

The company currently provides us with a number of seeds, including camelina seeds for our award-winning Seeded Porridge Sour. Grown in Essex, these seeds – also known as ‘gold of pleasure’ – have actually been grown in England for thousands of years. As well as being very tasty, they are high in protein, rich in antioxidants such as vitamin E and a good source of omega-3 oils.

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