50/50 Wholemeal / White Sourdough Tin Loaf (800g)

A beautifully balanced 50/50 white–wholemeal sourdough tin loaf, combining the lightness of white flour with the depth and nourishment of wholemeal. Slowly fermented and baked in a tin for a uniform shape and slice, with a soft, even crumb and gentle chew.

This loaf sits right between our white and wholemeal sourdoughs — approachable, versatile, and made the traditional way.

Naturally leavened and given time to ferment, the dough develops a subtle tang and rounded flavour. Baking in a tin produces a thinner crust and a close, tender crumb, making it ideal for slicing, toasting, and everyday sandwiches.

Local flour, whenever we can

When available, we use locally milled flour from Charlecote Mill, the last working watermill in South Warwickshire, combining white and wholemeal flours for balance and flavour. If local flour isn’t available, we switch to carefully chosen organic white and wholemeal flours so the loaf remains consistent, flavourful, and well balanced.

Key details

Size: 800g loaf
Type: Naturally leavened 50/50 white–wholemeal sourdough (tin loaf)
Flour: South Warwickshire flour from Charlecote Mill when available; otherwise organic white and wholemeal flour
Ingredients: Flour (white & wholemeal), water, salt
Allergens: Contains gluten (wheat)

Serving suggestions

An excellent everyday loaf. Toasts beautifully, makes well-balanced sandwiches, and works equally well with sweet or savoury toppings.

Storage & freshness

Best enjoyed within 3–4 days. Keep cut-side down on a board or in a bread bag. For longer keeping, slice and freeze — it toasts very well straight from frozen.