The loaves below are predominantly wheat-based but occasionally have a touch of rye, spelt or other flours as specified in the descriptions.
Riddler Artisan sourdough
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!
Pain au Levain
A classic French-style 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.
Pain de Campagne
Pain de Campagne is a style of French Country Sourdough. It is a 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!
Pain de Campagne au Rouge d’Ecosse
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.
White Buttermilk sourdough
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.
Roasted Beetroot, Black Sesame & toasted Coconut 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!
Roasted Beetroot, Pumpkin Seed & Cumin sourdough
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.
Beetroot & Sauerkraut sourdough
Riddle-Me-Rye paired up with Edinburgh Fermentarium to produce this collaboration sourdough. It is made with whole pulped beetroot and Edinburgh Fermentarium’s Stoatin Sauerkraut which is flavoured with turmeric & fennel seeds. This is a delicious flavoursome, earthy, fragrant sourdough you will never forget!
Barley grain & ale sourdough
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
Olive & Rosemary sourdough
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!
Malted Multigrain sourdough
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.
Roasted Sweet Potato, Rosemary & Parmesan sourdough
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.
Roasted Butternut Squash, Gorgonzola & Sage 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.
Miso & Sesame sourdough
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.
Chia & Flaxseed sourdough
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.
Golden Drop – Heritage Wholemeal sourdough
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.
Double Chocolate, Orange & Hazelnut sourdough
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!
Chocolate, Cherry, Almond & Toasted Coconut sourdough
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!
Double Chocolate Peanut Butter sourdough
Made with dark chocolate (74% cocoa solids), whole roasted peanuts and peanut butter it is another loaf in the chocolate series and this time a full sized loaf! It’s not pure decadence though as we use organic Mungoswells flour which contains plenty of bran and nutrients too!
Wheat, Spelt & Rye sourdough
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.
Purple Sweet Potato & Gruyere sourdough
This unusual sourdough loaf is made with roasted purple sweet potatoes which give the crumb a light pinkish-purple colour. The colour comes from anthocyanins which are a type of flavanoid found in red, purple, blue and black foods such as blueberries, raspberries and cherries. These compounds are powerful antioxidants. In addition, purple sweet potatoes are rich in fibre, vitamin B6, vitamin C and potassium. They give the loaf a beautiful fragrant flavour, which is complimented by the earthy nuttiness of gruyere cheese. I’m sure you’ll agree this loaf is quite a talking point and not something you see every day!
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.
More sourdough varieties to be added soon – check back in the very near future!