Our signature loaf – it is made with 80% white wheat flour, 10% wholewheat and 10% whole rye. The wholewheat and rye contribute heaps of flavour and this classic sourdough works really well for all occasions!
Our white sourdough is made with 98.5% white flour and 1.5% wholewheat flour. We find that the small addition of wholewheat supercharges our sourdough culture and contributes to the lovely open crumb on this simple white loaf. And since we use 100% organic Mungoswells flour this bread still packs plenty of delicious flavour. Despite being predominantly white flour there is still plenty of vitamins & minerals in it due to the presence of small particles of bran throughout the Mungoswells white flour.
Gold Medal winner and Reserve Champion bread of Scotland! Awarded at the 2018 Scottish Bread Championships!
Khorasan is an ancient grain with a rich, nutty, buttery flavour. It is more nutritious than modern wheat and is high in protein, fibre, B vitamins and minerals, in particular manganese. Some people with an intolerance to modern wheat varieties have found they can digest products made with Khorasan flour more easily. This loaf is supplemented by a five grain blend of malted wheat flakes, barley flakes, sunflower seeds, millet and oats.
Pain de Campagne (French Country Sourdough) – Hearty country bread with a chewy flavoursome crust. Made with a rye sourdough starter which gives it a lovely acetic tang. This is one of THE classic sourdough loaves! A great all rounder – perfect for sandwiches, toast or with cheese!
This is a variation on the Pain de Campagne for which I won a Silver Medal at the 2018 Scottish Bread Championships!
It is a Scottish twist on a French classic using the wonderful Scottish Rouge d’Ecosse heritage wholemeal flour which has been recently rescued from a seed bank and brought back into cultivation – you can read more about this in the page on heritage grains.
Silver medal winner at the 2018 Scottish Bread Championships!
This loaf was inspired by the ancient kingdom of Dalriada which once spanned Western Scotland and Northeast Ireland. It tells the story of an Ulsterman’s journey to Scotland. Bringing the traditional potatoes & buttermilk of home, collecting dulse (dillisk seaweed) on the shores during his crossing & combining with the golden wheat & oats of this new land across the water which he now calls home. It mirrors my personal journey and pays homage to the traditional ingredients of Scotland and Ireland – this is a potato, buttermilk, dulse & oat sourdough.
Silver Medal winner at the 2018 Scottish Bread Championships!
This loaf was a gift from the Beast from the East! Snowed in to Riddle-Me-Rye HQ with only my sourdough starter for company I had the chance to experiment with flavour and colour combinations and this one turned out a stunner! I wanted to create a really vivid loaf that was in total contrast to the blanket of white snow surrounding me. The flavours in this newly updated sourdough variety work wonderfully together. The umami flavour of the black sesame enhances the savoury, earthy qualities of the beetroot, while the coconut highlights the sweetness which comes from the caramelised sugars produced during roasting of the beetroot. Works beautifully with goats cheese or wensleydale but the only limits are your imagination!
Bronze Medal winner at the 2018 Scottish Bread Championships!
This is a simple white loaf with a difference! Some of the water in the dough has been replaced with buttermilk. Buttermilk is the liquid left over from churning butter. On its own it has a yoghurt like quality and taste. However, in this bread it transforms a straight-up white dough into something wonderful. The lactose sugar in the buttermilk enhance the crust formation so you have a loaf with an amazing crunchy crust hiding a beautifully soft and creamy crumb underneath. Since we use Mungoswells organic white flour for this loaf there is still plenty of vitamins & minerals in it due to the presence of small particles of bran throughout the flour.
This customer favourite is made with dark ale, toasted barley, sunflower seeds and linseeds. It has a crunchy crust, wonderfully soft crumb, a nutty flavour from the toasted grains and a hint of ale. It works really well with cheese and chutney but is equally delicious on its own! The added seeds and barley are a good source of iron, calcium, magnesium, selenium, manganese, B-vitamins and Omega-3 fatty acids.
This loaf is packed with walnuts and uses toasted walnut flour in the sourdough culture. It has a mauve coloured crumb due to the walnut flour and a deep buttery walnut flavour which works exceptionally well with blue cheeses. Walnuts are rich in Omega-3, antioxidants, iron, selenium, calcium, magnesium, zinc, vitamin E, and vitamin B6
Classic flavour combination & firm customer favourite! This loaf contains a mixture of juicy green & kalamata olives, pumpkin seeds and rosemary. The olives and pumpkin seeds provide a good source of magnesium, iron, potassium, vitamin A and Omega-3 fatty acids.
This is a wonderful breakfast bread. It is packed with dried apricots, raisins, toasted sesame & sunflower seeds, whole hazelnuts and finished with a coating of rolled oats. Absolutely full of flavour and goodness to get your day off to a good start! One of my personal favourites!
Made with malted wheat flakes, sunflower seeds, malted barley flour, sesame seeds, malted rye grains, pumpkin seeds and linseeds! This loaf is flavoursome and highly nutritious.
This bread was a customer favourite at a Beer & Charcuterie pairing evening that we supplied the bread for in Campervan Brewery taproom! It has a fragrant earthy, warming flavour which begins with cumin and gives way to a beautiful sweetness from the roasted beetroot. It is delicious spread with hummus and I have also paired it with beef chilli and carrot and corainder soup.
This loaf contains chunks of roasted sweet potato as well as sweet potato mash in the dough itself. It is a beautifully balanced loaf with a real depth of flavour, buttery, aromatic and with a slight sweetness from the roasted sweet potato. After shaping it is dressed with sesame seeds which add a final nutty note to the overall flavour.
A traditional French sourdough loaf containing 73% dark rye flour, it has a beautifully complex flavour which continues to develop as the loaf ages. It keeps exceptionally well. It has a very thick crust and a moist, almost sticky crumb. Traditionally served sliced thinly, it works very well with smoked salmon.
This loaf is made with pure wholemeal rye flour and is hard to beat for flavour, digestibility and nutritional content. Rye is rich in manganese, copper, magnesium, phosphorous, B-complex vitamins, dietary fibre, and phenolic antioxidant compounds. This type of bread is popular in continental Europe but is also now catching on here for people who cannot tolerate wheat. It has a very dense, moist internal crumb and is good for making open sandwiches or serving with cheeses/charcuterie. It has an acetic tang, and keeps fresh for over a week in a bread bin or airtight container.
A dark rye loaf made packed with roasted caramelised onions. This has an intense onion flavour balanced with sourness from the rye. It pairs wonderfully with vintage cheddar.
Spelt is an ancient grain with a nutty, grassy flavour and is thought to be a hybrid of emmer wheat and goat grass. Again, although it does contain gluten it is better tolerated by those people with non-coeliac gluten sensitivity. It is rich in dietary fibre, thiamin, copper, manganese, phosphorus, vitamins B2 and B3.
This bread is insane! It is THE perfect breakfast bread – forget nutella, forget marmalade, forget toast, this bread has it all going on! It really pushes the boundaries of what a sourdough can be. Try it once and you will be hooked – breakfast will never be quite the same again!
A sourdough loaf with Japanese inspired flavours! The miso and black & white sesame meld beautifully to create a wonderful umami experience, cut with a slight lactic sourness. The smell and taste of this loaf is divine.
This sourdough loaf is made from a variety of Scottish heritage wheat which has recently been rescued from obscurity. An organisation called Scotland the Bread scoured the seed banks of the world to locate seeds of this fine example of a wheat variety that was commonly grown in Scotland centuries ago and have breathed new life into this wonderful grain. It is fantastic to see this traditional Scottish wheat growing in the fields of East Lothian once more, helping to preserve biodiversity and protecting our food heritage! Golden Drop wheat is richer in calcium, magnesium, iron, phosphorus, manganese, potassium and zinc than modern wheat varieties.
A classic French sourdough made using organic Mungoswells wheat flour with a touch of rye and a long, cold fermentation. This has a really light and airy crumb structure. Made in accordance with Le Décret Pain (1993) which is the French bread law
Sourdough loaf made from a mixture of wheat and rye flour, flavoured with caraway seeds. New York Deli Rye has its origins in Jewish bakeries in the Lower-East side of New York and gave rise to that most famous of sandwiches – pastrami on rye! Have it with your choice of sesame or poppy seed dressing!
A decadent breakfast bread made with tart Montmorency cherries, whole blanched almonds, toasted coconut and oodles of dark chocolate! It might be decadent but there’s still plenty of vitamins, minerals and antioxidants packed in there! 100% Vegan too!
This bread won a gold medal and was overall winner of the Fruit Bread category at the World Bread Awards 2018!
Sprouted grains contain a wealth of nutrients as the grains gear up to produce a new plant. The sprouting process increases levels of key nutrients such as B vitamins, vitamin C, amino acids and folate. We can harness this natural process and capture the sprouting grains at their peak and use them to create some delicious breads! In this case we have sprouted wheat grains and incorporated the whole sprouted grains into a dough which is predominantly organic wheat with a touch of rye (10%). Finally the dough is rolled in oatmeal before being cold fermented and baked to a beautiful golden hue!
For this sourdough we have sprouted the ancient grain khorasan and incorporated the whole sprouted grains into a dough which is 50% organic khorasan, 50% organic wheat. Finally the dough is rolled in oats before being cold fermented and baked to a beautiful golden hue!
It has a wonderful nutty, buttery flavour and is jam-packed with nutrition!
This sourdough loaf is packed with flax seeds and chia seeds which are high in Omega-3 polyunsaturated fatty acids. We don’t consume enough Omega-3 in our Western diet and consume far too much Omega-6 with this imbalance having a profound effect on human health. For more information on why it is important to consume more Omega-3 and less Omega-6 see the following article on the Riddle-Me-Rye website. The flour used in this loaf is around two thirds white and the remaining third a mixture of brown & wholemeal.
Einkorn is one of the earliest cultivated grains, with evidence of its cultivation going back as far as 8650BC! It is a low-yielding crop which can grow well even on thin poor soil. Einkorn contains lower levels of gluten than modern wheat and is rich in protein, essential fatty acids, phosphorus, potassium, vitamin B6 and beta-carotene.
This sourdough is made with a mixture of organic einkorn flour and organic wheat flour then rolled in einkorn flakes before a cold overnight proove. It has a nutty flavour with a very slight almost fragrant finish!
A sourdough combining these three classic grains! White wheat flour is combined with wholemeal spelt & wholemeal rye to provide all the goodness of whole grains! This is a contender for a new “house” sourdough. Extremely versatile, this works well for all occasions and is a great every day sourdough.
This sourdough loaf captures the essence of the Autumn season! The sweetness of the roasted butternut squash contrasts beautifully with the salty sharpness of piccante gorgonzola and the lemony bitterness of sage to produce a well balanced, flavourful loaf. The dough is given a dusting of semolina which delivers extra crunchiness to the crust.
Made with 100% dark rye flour with an addition of cracked rye and sunflower seeds. A dense bread which is traditionally sliced thinly it is an ideal accompaniment to smoked fish, charcuterie, cheeses, pickles or simply spread with butter. It keeps exceptionally well and since it is not a crusty bread can even be kept in the fridge if desired.
This is a classic dark rye bread of Russian origin. It is made with 100% dark rye flour and is flavoured with caraway seeds, coriander seeds and molasses. This gives it a fragrant spiced flavour with depth from the molasses.
This brand new sourdough is our take on a Danish rugbrød. We call it “Foreign Extra Rye” and the clue why is in the photograph! Starting with Mungoswells 100% dark rye flour we add toasted sunflower seeds, malted rye chops and linseeds that have been soaked overnight in Guinness Foreign Extra Stout (the strong export version of this classic ale). Finally we add a touch of barley malt extract before bringing the whole thing together. The depth of flavour in this loaf is incredible! I couldn’t stop eating the test batch! I think it will be a real crowd pleaser!
These delicious chewy savouries are a customer favourite at our popup stalls. They make an excellent light lunch or savoury snack at any time of the day! Bialys were originally made by Jewish bakers in Bialystok, Poland ad traditionally filled with onion and poppy seeds. They can be eaten cold and are also delicious served warm. We’ve taken the original concept for bialys and made a sourdough version with our own take on the fillings!
More sourdough varieties to be added soon – check back in the very near future!