Bread of the Month - Granary Cobber

The Granary Cobber is made using Wessex Mill malted cobber wheat flour. This traditional wheat flour contains malted wheat flakes, malted barley and a touch of rye. The wheat flakes give the crumb of the loaf a lovely soft, chewy texture. This loaf makes perfect sandwiches, especially a nice cheese and pickle one! It is also great toasted with jam or underneath some scrambled eggs. Getting peckish just thinking about it. – Romilla

Honesty says: If you think “I can’t buy that loaf of bread because it is too big for one” you can slice the loaf and freeze it just using what you need. Frozen bread is actually better for you as the freezing breaks down the starch and makes it act more like fibre. Waste not want not – any crusts left over make amazing bread crumbs – great for coating and for thickening soups and stews.

Available at all of our locations.