Beck Cottage Bakery
Many of you will know Pete Sewell as a regular volunteer behind the bar at The Racehorse, but what you might not know is that Pete is also a baker of artisan bread. We are delighted that Pete has chosen The Racehorse as a regular distribution point for his bread and fully support him in his enterprise.
Please find details below from Pete about Beck Cottage Bakery and the delicious breads available.
Beck Cottage is an artisan bread bakery which opened in Mundesley North Norfolk in 2019. It has recently relocated to Brampton at the The Depot, Sotterley. The bakery only makes slow fermented yeasted bread and sourdough bread. Most of the bread is just made with flour, water and salt. The slow fermentation process means the bread flavours take longer to develop and the bread is more easily digested by our bodies.
The Menu: Opening Friday 19th August:
Sourdough: These breads use a starter culture. They will stay fresh for up to a week after baking.
The Betty Rivett
Named after a previous occupant of Beck Cottage this white sourdough loaf is proved in a banneton and is made from organic white flour, water, salt and a sourdough starter. The loaf is slashed just prior to baking and that, combined with a steamed oven, creates a beautiful, thick, golden crust. Like all sourdough bread the whole process takes nearly 24 hours and the result is a complex tasting loaf which stay fresh for several days – unless eaten! Beware this loaf will have holes – but unlike some sourdough your butter should be safe.
Ingredients: Organic white flour, water, salt. £3.50 for a large (800g) and £2.30 for a small (400g). Also available as a tin loaf.
Coxon’s Downfall - Wholemeal sourdough
This loaf is named after a local artist who took a tumble on the pavement outside our house. She is fine now! Using locally grown stoneground YQ or Flanders wholemeal flour (milled at Hodmedod) and organic white flour; this naturally fermented loaf is made using a sourdough starter. Topped with toasted pumpkin seeds. Available as free form or tin loaf.
Ingredients: Flour, water, salt and sourdough starter. £3.50 for a large (800g) and £2.30 for a small (400g)
Blackwheat and Rye
Blackwheat flour from Hodmedod. Dark rye flour, made from rye grain, is high in fibre. The addition of a small amount of treacle makes a dark bread which is full of flavour and goodness. It is a sourdough loaf rolled in malted wheat flakes from those lovely people at Hodmedod. This is a tin loaf. This loaf is occasionally made with wholemeal spelt instead of blackwheat which makes a tasty alternative.
Ingredients: Rye flour, black wheat flour, water, treacle, salt, yeast £3.70 for a large (800g) and £2.50 for a small (400g).
Yeasted bread:
Milk loaf
This tin loaf is a slow fermented yeasted loaf made with milk instead of water and fresh yeast. The loaf has a soft, white texture which is firm and tasty making it the perfect option for toast or sandwiches. The addition of a small amount of golden syrup adds to the unique flavour of this loaf.
Ingredients: Organic white flour, whole milk, golden syrup, yeast, salt. £3.70 for a large (800g) and £2.50 for a small (400g).
Malted
Made from organic malted flour with malted wheat flakes to makes a lighter loaf with a rich complex flavour. This is a slow fermented, yeasted tin loaf.
Ingredients: Malted flour, malted wheat flakes, water, salt, yeast. £3.30 for a large (800g) and £2.20 for a small (400g).
Other loaves and pastries which will be offered on an occasional basis are black wheat sourdough, YQ sourdough, Flanders sourdough, fougasse, cinnamon buns, Chelsea buns, cheese scones, pain au raisin, malt loaf, teacakes, focaccia, pastel de nata, cardamom buns and more.
How do I order? -
Bread is baked on a Wednesday and available for collection on Thursday.
To order please ring or text Pete the Baker on 07403246161 or email him by clicking here. Order by 5pm on the Tuesday before Thursday bake.