IN-HOUSE BAKERY

We have our own on-site bakery at the Farm Shop, producing handmade fresh Artisan bread five days a week (Tuesday through to Saturday). We are always adding to our range, but below are listed most of the loaves that we currently bake, including Southbourne Wild Soudough, Malted Barley, Crusty White, and Sisu Rye. At the weekend, our bakery also produces mouth-watering patisserie treats.

 

If you would like to order a particular loaf to collect, call us on 01243 377521.

You can also email the bakery directly using farmshop-bakehouse@hotmail.com

 

The bakery has its own Instagram account : @farmshopbakehouse

PLEASE NOTE: There will be no fresh Artisan bread on Tuesday 3rd November, but fresh bread will resume on Wednesday 4th November (with Sourdough available from Friday).

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THE RANGE INCLUDES...

SOUTHBOURNE WILD SOURDOUGH

The original Farm Shop loaf. A 3-day fermentation develops the characteristics of this versatile wild-yeast bread. It has a long shelf-life and is made using only flour, water and salt, with no added yeast. One of our best sellers.

Ingredients: Organic white flour (80%), Organic wholemeal flour (20%), Water, Salt

 

 

FIVE SEED SOURDOUGH

A blend of white, wholemeal and rye flours, with pumpkin, sunflower, linseed, sesame and poppy seeds, and a handful of oats. This bread has no added yeast and a long shelf-life.

Ingredients: Organic White Wheat Flour, Organic Wholemeal Wheat Flour, Organic Rye Flour, Water, Mixed Seeds, Salt, Malt Flour

 

 

MALTED BARLEY

Malted brown flour blend with a healthy seed mix, malt extract, olive oil, and a slow fermentation to further develop the flavours.

Ingredients: Malthouse/White/Wholemeal blend, Water, Olive oil, Salt, Yeast, Malt Extract

 

 

CRUSTY WHITE

A white farmhouse loaf, using an overnight pre-ferment for added flavour, with a thin, crisp crust and a delicate texture.

Ingredients: White flour, Water, Yeast, Salt

 

 

SEEDED WHITE

A crusty white farmhouse loaf, rolled in a 5-seed mix for extra taste and crunch.

Ingredients: White flour, Water, Mixed Seeds, Yeast, Salt

 

 

50% WHOLEMEAL SEEDED

A 50/50 blend of wholemeal/malthouse flours, mixed seeds and olive oil. A little brown sugar, and an overnight pre-ferment further develop the flavours.

Ingredients: Wholemeal/malthouse flours, Water, Olive Oil, Salt, Yeast, Brown sugar

 

 

SISU RYE SOURDOUGH

This dark, dense Finnish bread is made with a blend of organic rye (75%) and wheat (25%) flours, with a little malt extract for extra flavour. It contains  no commercial yeast.
Ingredients: Organic rye flour, Organic white wheat flour, Water, Malt extract (Barley), Salt

 

 

MULTIGRAIN SUNFLOWER BREAD

A somewhat dense German style bread, made with a blend of organic rye and malthouse flours, chopped rye and sunflower seeds. Packed with flavour, it can be eaten on its own.
Ingredients: Organic rye flour, Organic malthouse wheat flour, Sunflower seeds, Chopped Rye, Molasses, Yeast, Salt

 

 

ANADAMA

This light, slightly-sweet American bread is made with polenta and white wheat flour, mixed with dark brown sugar and a little butter, then topped with more polenta for extra crunch.

Ingredients: White wheat flour, Water, Polenta, Dark brown sugar, Butter, Salt, Yeast

 

 

PAIN DE CAMPAGNE

Made to a traditional French recipe, this chewy, crusty loaf contains a blend of white and rye flours, and makes a great table bread.

Ingredients: White flour, Rye flour, Water, Yeast, Salt

 

 

SEMI-SOURDOUGH CIABATTA

A long fermentation, sourdough starter, and lots of extra virgin olive oil result in a light, chewy bread perfect for dips or to make sandwiches. When you think it’s past its best, slice thickly for lovely toast.

Ingredients: White flour, Water, Sourdough starter, Extra virgin olive oil, Salt, Yeast

 

 

SEMI-SOURDOUGH BAGUETTE

Sourdough starter, French flour and water are mixed with a tiny pinch of yeast, before being refrigerated and baked the next day. A thin, crisp crust and a light, airy crumb. Best eaten on day of purchase.

Ingredients: French white flour, Sourdough starter, Water, Salt, Yeast

 

 

FOCACCIA

The dough for this bread is developed over 18 hours to create an open texture. It is then topped with olive oil, rosemary and salt flakes before being baked in a hot oven.

Ingredients: White flour, Water, Extra virgin olive oil, Rosemary, Salt, Yeast

 

 

NON-WHEAT 5 SEEDED BREAD

 A hearty flavourful non-wheat loaf made with a blend of 3 non-wheat flours and a healthy 5-seed mix. Please note: The flours used in this product do not contain gluten. However, this bread is made in a bakery where we also use ingredients that contain gluten.

Ingredients: Porridge oats, potato flour, brown rice flour, buckwheat flour, mixed seeds (sunflower, pumpkin, linseed, sesame and poppy), malt extract, salt, yeast, water

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Southbourne Farm Shop
Main Road

Southbourne

Nr Emsworth
West Sussex

PO10 8JN