One Mile Bakery Exeter

Subscriber Loaf Reveal 🍞

Today's loaf is a celebration of British grain and seed provenance! I've blended Shipton Mill and The Apricot Centre white flours with Meadow Blend No. 2 from the The Sourdough School — a beautiful mix that brings real depth and character to the crumb.

I've boosted it further with Hodmedod's UK Pulses & Grains seeds
🌱 British-grown camelina seeds — high in fibre and protein
🌱 British-grown shelled h**p seeds — packed with omega-3 and omega-6 fatty acids

Every loaf is a little edible map of British growers and millers doing things properly. Long fermentation, thoughtful ingredients, real food.

FoodAsMedicine

Today's loaves are hiding something a little unexpected. 🍋🌶️

I've been working with Tubby Tom's range for a while now — and after using their Lemon Tandoori Rub in a halloumi dish a few months back, the idea of baking it into a loaf has been living rent-free in my headever since.

Today, I finally did it.

Warm, citrus-bright, with that gentle tandoori depth — it's a flavour combination I didn't know I needed in a loaf until now.

Sourdough and Yeasted loaves headed out to subscribers homes 🚲

🍞 LAST SPACE AVAILABLE 🍞

My Breads of the World class is almost full — just one spot left for Friday 26th June!

Join me at One Mile Bakery for a hands-on day exploring breads from around the globe. Perfect for anyone wanting to expand their baking repertoire beyond the everyday loaf.

Don't miss out 🌏🍞

Classes Archives - The One Mile Bakery - Exeter https://share.google/KYGp1SQKYqmqm51nu (use the code BAKE10 for a discount)