Sourdough Loaf | 50/50 Cinnamon & Raisin

50 / 50 (White & Wholemeal) Cinnamon and Raisin Sourdough Loaf

A comforting balance of wholesome and indulgent, our 50/50 Cinnamon & Raisin loaf is lovingly crafted using a blend of white and wholemeal flours for a soft, nourishing crumb with just the right amount of structure. Naturally leavened with our slow-fermented sourdough starter, this loaf is gently infused with warming cinnamon and generously dotted with sweet, juicy raisins. Each slice carries a subtle sweetness and a cosy, spiced aroma, perfect for slow mornings, toasted with butter, or enjoyed simply as it is.

Baked in small batches in our home bakery, this loaf reflects our commitment to considered ingredients, traditional methods, and deep, comforting flavour.

Allergen information: White Flour (WHEAT), Wholemeal Flour (WHEAT), Sourdough Starter (WHEAT), Water, Raisins, Cinnamon, Salt

Contains: WHEAT (GLUTEN)

Sourdough is a living bread, made slowly and without preservatives which means it naturally changes over time. If your loaf has become a little firm or lost its softness, it can often be gently revived.

To refresh your loaf

1. Wet the crust
   Run your loaf quickly under cold water. You don’t want to soak it, just a coating of water.

2. Warm in the oven
   Place directly onto the oven rack and bake at 180°C (160°C fan) for 5–10 minutes.

3. Allow to rest briefly
   Let the loaf sit for a few minutes after removing from the oven. The crust will crisp, and the inside will soften once more.
   

If you forgot about your loaf and your bread is more firm

If your loaf has gone past its best for slicing, it still has so much to offer:

• Tear into chunks for rustic croutons

• Slice and bake into breadcrumbs or stuffing

• Toast for a deeper, richer flavour

• Use for French toast or bread pudding
  
  Because our bread is made without additives, it’s best enjoyed within a few days but like all good things, it can be revived, repurposed, and appreciated in many forms.