About Bread & Roses
Our Bakery
Our Bread
Our dedicated Alnwick bakery is the heart of our operation, where we craft authentic artisan sourdough breads using traditional techniques. We are fully committed to using local ingredients wherever possible.
Upcoming Events
Hexham Farmers’ Market is a twice monthly farmers’ market based in the historic market town of Hexham in Northumberland.
All products are produced within 50 miles of Hexham, and you will always find someone on the stall who can tell you about the product we’re selling
Morpeth Farmers’ Market is a once-a-month farmers’ market based in the town of Morpeth in Northumberland.
At this event, you will find somewhere about 20 good stalls selling a wide range of produce. All products are produced within 20 miles of Morpeth.
Where to Buy
Our artisan bread is for sale locally in many outlets, and found on the menus of some of the region’s finer eating establishments.
Bakery
Our Breads
Bread and Roses are artisan bakers based in Alnwick in Northumberland. We specialise in the production of artisan breads, in particular, authentic naturally-leavened and sourdough breads.
We are committed to using local ingredients where possible, as well as organic, and we make our standard brown loaf using Wildfarmed wonderful Organic Farmhouse flour. We also specialise in rye sourdough breads and our range includes the wheat-free Moscow Rye, Borodinsky and Black Pumpernickel. All our rye flour is milled specially for us by Gilchesters.
40% Rye with Caraway
This loaf is made using rye sourdough only as the leaven. It is a moderately dark bread generously flavoured with Caraway Seeds.
It is made using Gilchesters’ Organic Rye flour, locally grown and milled to our own specifications, and our favourite Organic strong white flour.
Ingredients
Marriage’s Organic Strong White Flour [WHEAT], Gilchesters’ Organic Wholegrain Rye Flour [RYE], Gilchesters’ Organic Light Rye Flour [RYE], Salt, Organic Caraway Seed.
Bread & Roses Miche / Boule
This loaf is leavened solely with a wheat levain fed with Wildfarmed T80 Stoneground White Flour. The flour used in the dough is a blend of Wildfarmed T110 Stoneground Flour [high extraction flour, approx. 90% of the whole grain] and Wildfarmed T150 Stoneground Wholemeal.
The grain is sourced only from British and French farmers sourced by Wildfarmed and includes farmers in Northumberland.
Ingredients
Wildfarmed T110 StonegroundFlour [WHEAT], Wildfarmed T80 Stoneground White Flour [WHEAT], Wildfarmed T150 Stoneground Wholemeal, Salt, Diastatic Barley Malt Powder [BARLEY]
Seeded Sourdough Boule
This loaf is leavened with a wheat levain for plenty of flavour. A soaker of golden linseeds is also used, to encourage high hydration in the dough. The other seeds are toasted in the oven and doused with tamari before being added to the dough.
The final dough has a significant portion of whole-wheat flour added along with the white flour.
Ingredients
Marriage’s Organic Strong White Flour [WHEAT], Marriage’s Organic Strong Wholemeal [WHEAT], Organic Golden Linseed, Organic Pumpkin Seeds, Organic Sunflower Seeds, Organic SESAME Seeds, Salt, Tamari Soy Sauce [SOYA]
White Levain
This loaf is leavened solely with our Organic White Leaven. The flour in the leaven constitutes 30% of the total flour in the recipe.
We use a combination of Marriage’s Organic Strong White Flour and Wildfarmed T65 White Flour to create a crusty loaf with an open crumb, indicative of extended fermentation. A 48-hour process is used where the shaped dough pieces in bannetons are retarded overnight before they are baked in the oven.
Ingredients
Marriage’s Strong Organic White Flour [WHEAT], Wildfarmed T65 White Flour [WHEAT], Salt.
Five Grain Levain
This loaf is leavened with a wheat levain for plenty of flavour. A hot soaker of golden linseeds, toasted sunflower seeds, rye chops and pinhead oatmeal is used to encourage high hydration in the dough.
The final dough then has a significant portion of wholewheat flour added to it, along with white bread flour.
Ingredients
Marriage’s Organic Strong White Flour [WHEAT], Marriage’s Organic Stoneground Strong Wholemeal [WHEAT], Organic Rye Chops [RYE], Organic Golden Linseed, Organic Pinhead Oatmeal [OATS], Organic Sunflower Seeds, Salt.
Borodinsky
This loaf replicates the complex three stage formula from Auerman, of the GOST Standards introduced in the Russian Soviet era.
Originally considered to be a loaf to commemorate victory in the Battle of Borodino in 1812, or to be the invention of chemist and musician Borodin, this version uses a Rye Sourdough plus a “zavarkha” [boil-up] of molasses, red rye malt, rye flour and boiling water. The two are combined to form a sponge.
Ingredients
Gilchesters’ Organic Wholemeal Rye [RYE], Gilchesters’ Organic Light Rye Flour [RYE], Red Rye Malt [RYE], Organic Blackstrap Molasses, Salt, Coriander.
Moscow Rye
This loaf replicates the complex 3 stage formula from Auerman, of the GOST Standards introduced in the Soviet era.
This version of the bread uses a Rye Sourdough plus a zavarkha (boil-up) of molasses, malt, rye flour and boiling water. The 2 are combined to form a sponge. This is then used with light rye flour and salt to form the final paste. The standard rye bread from the Soviet era, flavoured with just a hint of Caraway.
Ingredients
Gilchesters’ Organic Wholegrain Rye Flour [RYE], Gilchesters’ Organic Light Rye Flour [RYE], Organic Blackstrap Molasses, Red Rye Malt [RYE], Salt, Caraway Seeds.
Country Malt Bloomer / Tin
A standard yeasted bread made using a pre-fermented dough known as a Pâte Fermentée (dough from the previous day’s production)
.
The flour is a strong brown flour with added malted wheat flours and some toasted malted wheat flakes.
Particularly good baked in the tin. Great sandwich bread and makes wonderful toast once not quite so fresh.
Ingredients
Marriage’s Country Malt Flour [WHEAT],
Vegetable Fat, Salt, Yeast.
Baguette de Tradition
These are made in the authentic way with full respect to the French artisanal boulangerie tradition. We use a traditional T65 flour sourced through Wildfarmed.
Our process uses a pre-ferment known as a Poolish to make the dough. We prove the shaped baguettes “en couche”, and we bake the baguettes directly, on the oven sole. They are lovely, but are best eaten fresh, with butter!
Ingredients
Wildfarmed T65 White Flour [WHEAT], Salt, Yeast, Diastatic Barley Malt Powder [BARLEY].
Any ingredients classed as Allergens are shown in BOLD CAPITALS. Our products are made in a bakery where other allergenic ingredients are used. Due to our manufacturing processes our products may contain traces of allergenic ingredients, and should therefore not be consumed by those who suffer from food allergies.