More? The Artisan Bakery Reach Baking Industry Awards Final!

More? The Artisan bakery has made the top 3 in the Baking Industry Awards 2010, with their Lakeland Treacle Bread with Walnuts & Raisins - one of the 3 products that they have entered.

The awards will take place on Wednesday 8th September at the prestigious Park Lane Hilton, London .

Renowned TV presenter and producer Esther Rantzen will be hosting this year's awards and the evening's entertainment will be provided by The Greatest Take That Tribute Band .

The 3 products that More? The Artisan Bakery entered were...

Lakeland Treacle Bread with Walnuts and Raisins

Invented by Patrick 20 years ago when he was rattling the pans in some of the finest Lake District Country House kitchens, this bread has been recently tweaked to allow its production on a much larger scale.

This rustic loaf is made entirely from Carrs of Silloth 100% wholemeal flour, a small amount of bakers yeast, black treacle, salt, roasted walnuts and our own semi fermented raisins to provide both flavour and texture. This bread is roughly mixed and left for a primary fermentation before being mixed again, scaled into loaf pans and left to slowly rise before being baked.

It is particularly fabulous with creamy Lancashire or Blue stilton cheese and cured meats. But is equally at home with preserves at breakfast. Some say it requires nothing more than a generous spread of butter!

Following extensive market research, we found a lot of our customers were bereft of a “different” bread that could speak the language of the cheese board, but would be equally at home on the breakfast table. This bread is often likened to a superior “malt loaf”.

 We supply this bread to many hotels and independents throughout Cumbria and Lancashire.

In just 16 weeks of large scale production this loaf has become our biggest selling loaf!

Fee-Fi-Fo-Fum

We use a variety of flours including locally milled strong Canadian white, flour from Carrs of Silloth and Organic light Rye flour from Shipton Mill of Tetbury.

This fantastic bread is made using three different “starters”, liquid Rye Sour, liquid White Sour (for extra CO2 and to increase volume and lift), we then add a slight acidic tang with a five year old mother dough pullback from the previous day’s dough. It is flavoured with saurkraut to add and extend shelf life and retain moisture, a few grains of Caraway seed add a slight anise note to the well rounded flavour. This dough is mixed 24 hours before baking and left to rest for 2-3 hours before being scaled, and left to sleepily rise in wooden brotform baskets for a further 20+ hours. The loaves are then turned out of their baskets, slashed and baked on the sole of the oven for maximum crust and flavour.

This bread is a fantastic partner to all rustic soups, casseroles and hearty meat dishes. It is equally at home as a high end sandwich carrier. (The ultimate “Reubens”). Toasted this bread is phenomenal.

Seedy Barmy Beer Bread  

An ingenious mix of 100% wholemeal, strong Canadian White flour, Organic light and Rye flour from Shipton Mill, along with waste from the brewery next door to our bakery. This bread is made using a mother dough pullback, barm beer and white sourdough starter. It is left to autolyse for 1 hour. It is then fashioned into a Barm dough, made with a mix of toasted Caraway, Fennel and Coriander seeds.

After a couple of hours primary fermentation it is scaled, moulded and left for a long fermentation in flour lined baskets to develop its maximum flavour potential. It is then tipped out onto a peel, slashed and baked on the sole of the oven for maximum crust and flavour. This bread provides a natural way of recycling brewery waste whilst adding a massive supporting flavour to the toasted seed combo.

This method produces a robust flavoursome loaf which is particularly suited to tomato based soups, sauces and casseroles. It is also fantastic partnered with all seafood, especially smoked salmon.