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Local Food |
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Quangle Wangle Breads, Semley |
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Brioche à Tête
Made from organic flour, organic eggs, organic full fat butter, sugar, yeast and salt.
These brioche are deliciously light and luxurious without being too sweet or cakey. The perfect platform for jam or an extra little bit of butter. Do try it sliced and toasted when a day old - the ultimate toast...
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Seeded Oryza (600g)
Rice flour, potato flour, buckwheat, cornflour, maize flour, soya flour, coconut flour, manio flour, ground almond, linseed, sunflower seed, salt, water and sunflower oil.
This yeast and gluten free loaf is raised using a rice sourdough. As well as being nutritious, tasty and toastable, as all good bread should be, it keeps pretty well in the bread tin too.
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White Sourdough (800g)
Organic stoneground strong white flour, organic sea salt, water and time.
A French style bread with large lazy holes, a tangy flavour and good ‘chew’. Great with unsalted butter, fabulous as toast! |
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Spelt & Wheat Sourdough (800g)
Organic stoneground strong white flour, organic stoneground spelt flour, organic sea salt, water and time.
The wholemeal spelt flour in this bread brings a unique flavour as well as the nutritional benefits of spelt. Anecdotal evidence reveals that it’s hard not to have a second slice… |
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100% Sourdough Rye (600g)
Organic stoneground rye flour, organic cracked rye, organic sea salt, water and time.
This dense but juicy loaf has oodles of flavour and is traditionally served with continental cheeses and salamis. It’s also recommended toasted and topped with a poached egg. |
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Spelt and Wheat tin (800g)
Organic stoneground spelt flour, organic stoneground strong white flour, organic honey, yeast, milk powder, organic sunflower oil, organic sea salt and water.
Long fermentation and a 50% spelt content make this nutty and wholemealy with out feeling too ‘healthy’. A big hit with those who normally avoid bread due to gluten intolerance.
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Seeded tin (800g)
Organic stoneground strong white flour, organic stoneground strong wholemeal flour, organic millet, organic sesame seeds, organic linseeds, organic pumpkin seeds, organic sunflower seeds, organic sunflower oil, yeast, organic sea salt and water.
The name and ingredients list say it all. Just try not to nibble all the seeds off before you get the loaf home! |
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White tin (800g & 400g)
Organic stoneground strong white flour, organic sunflower oil, yeast, organic sea salt and water.
Made slowly using the traditional sponge and dough method, this loaf tastes of wheat and is perfect for sandwiches and eggy bread… |
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Georgie
Organic stoneground strong white flour, Montezuma’s organic couverture milk chocolate, organic sunflower oil, yeast, organic sea salt and water.
Named after the girl who inspired it, this is white bread with nuggets of milk chocolate improving every slice. The perfect tea time treat, toasted and buttered after a long day at school/ in the garden/ nursing a broken heart. |
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Pobble
Organic stoneground strong white flour, organic French T65 flour, organic stoneground rye flour, yeast, organic sea salt and water.
This is the perfect bread to have on the table with a steamy saucepan of thick homemade soup. It’s also pretty good at any other time loaded with good butter and fruity jam. Mmmm... |
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Baguette (short)
Organic stoneground strong white flour, organic French T65 flour, Organic stoneground rye flour, yeast, organic sea salt and water.
Taking 36 hours to make, this traditional style short baguette has a crust that shouts ‘eat me now’ with a flavour and texture to match. |
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Ciabatta
Organic stoneground strong white flour, organic plain white flour, yeast, organic extra virgin olive oil, organic sea salt and water.
Light and airy with holes big enough to hide a small mouse in, load this with your favourite antipasti and munch on. |
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Sun dried tomato fougasse
Organic stoneground strong white flour, organic stoneground rye flour, organic sunflower oil, organic sea salt, yeast, organic sundried tomatoes and water.
Pretty to look at and fantastic to nibble. Transforms a dollop of hummous and a few rocket leaves into a sophisticated looking lunch. |
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Black olive and pumpkin seed fougasse
Organic stoneground strong white flour, organic stoneground rye flour, organic sunflower oil, organic sea salt, yeast, organic pumpkin seeds, organic kalamata olives and water.
Great on it's own, indulgent when idly dipped in extra virgin olive oil. Make a mouthwatering lunch by pairing with tomato and mozarella salad.
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www.quanglewanglefoods.co.uk
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For more about Real Bread, click on the logo on the left.
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