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NEW
Campaillou
A rustic style sourdough bread made with three different types of
flour; wheatflour, rye flour and malted wheatflour. |
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Campagrain
NEW
made using a blend of five different flours; soft wheat,
malted wheat, rye, oat and barley and four different seeds;
sunflower, sesame, brown flax and yellow flax. |
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NEW Pain
Paysan
A farmhouse style bread made with wheat flour, rye flour, wheat germ
and malt. |
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Low
GI Multiseed
NEW
Made using wheat flour, rye flour, linseed, pumpkin seeds, oats
and bran. It is available in large or small unsliced loaves or 4
packs of rolls.
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NEW Sole Baked
Bloomer
In both white and brown varieties. The loaf is made using
traditional hand moulding and then baked for a little bit longer, in
a stone soled oven. This helps to roast the loaf for a deeper
fuller, flavour. Both the white and brown loaves have a light and
crispy crust and contain only the natural ingredients. |
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Country Crown NEW
Made using a blend of four different flours; natural
white, wholemeal, malted and rye and containing linseed, rolled
oats, sunflower seeds, maize, sesame seeds and malted grains, give
the Country Crown a natural goodness. |
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Scotch Bread
Delicious flavour and pleasing texture in a traditional style loaf.
We still use the authentic recipe which was handed down to us by a
Scottish baker around 40 years ago. |
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Honey & Sunflower
Made with sunflower seeds, wheat, brown and rye flours. Additional
sunflower seeds dress the top of this loaf. Use it sliced with cooked
meats and cheeses or just spread with butter. |
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Ciabatta
& Sundried Tomato Ciabatta
An Italian range of speciality breads perfect for any occasion, made
using extra virgin olive oil giving it a unique taste. Serving Suggestion:
Warm up for 5 mins at 180ºC, gas mark 4, tear into pieces and
use to dip in olive oil or with a pasta sauce. |
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German Sunflower
Made from white and rye flours with
sunflower seeds and malted wheat flakes. It is baked on the oven sole
for extra flavour. |
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Soda Bread
A yeast free bread made from an authentically
Irish recipe. Serving Suggestion: Slice and spread with butter or margarine,
lay fresh poached salmon on the bread and squeeze lemon juice on top.
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Roggenbrot
Craft baked from flour especially produced
to a Greenhalgh's specification. More firm than wheat bread and with
a closer texture, this readily digestible bread makes delicious continental
style sandwiches. |
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Olive Bread
Soft white wheat bread with the Mediterranean flavours of
olives and virgin olive oil. Serving Suggestion: Re-heat at 180ºC
for ten minutes and serve as an accompaniment to your favourite pasta
dish or salad. |
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Naturally Fermented White Bread
Made with naturally fermented white flour, sea salt, and
filtered water. No added sugar or yeast. Made the traditional way. |
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Brownie
G
From our own unique blend of protein-rich flour, flecked
with flakes of wheat bran. A lighter alternative to the more close
textured wholemeal. |
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Spicy Bun Loaf
Containing raisins, currants, sultanas, cinnamon and topped with
nibbed sugar a slice of this favourite toasted with butter is a real
treat. |
