Greenwich Archives - Diversity Bread ® Diversity Counts Thu, 27 Aug 2026 23:16:00 +0000 en-GB hourly 1 https://wordpress.org/?v=7.1 https://www.diversitybread.com/wp-content/plugins/mai-engine/assets/img/icon-256x256.png Greenwich Archives - Diversity Bread ® 32 32 Diversity Sour – Paul Rhodes Bakery https://www.diversitybread.com/product/diversity-sour-paul-rhodes-bakery/ Wed, 26 Aug 2026 15:19:38 +0000 https://www.diversitybread.com/?post_type=product&p=577 Diversity Sour

DIVERSITY SOUR

AVAILABLE FROM: Paul Rhodes Bakery

FIBRE: QUAD 🚽🚽🚽🚽 

DIVERSITY SCORE: 🌈 21

RECOMMENDED: an absolutely phenomenal bread for both diversity and fibre. This is our highest rated level of fibre a wholegrain rye bread boosted with seeds, grains and flakes, alongside a wide diversity of grains, pulses and botanicals - Superb and with both treacle and fennel the flavour is amazing.

The post Diversity Sour – Paul Rhodes Bakery appeared first on Diversity Bread ®.

]]>  

Organic Diversity Sour a whole loaf with a deeper, more complex flavour profile, including treacle and fennel

 

PAUL RHODES BAKERY ORGANIC DIVERSITY SOUR SOURDOUGH

AVAILABLE FROM: Paul Rhodes Bakery

DIVERSITY COUNT: 21

TYPE: Tin loaf

RECOMMENDED: For a fermented, high-fibre wholegrain rye bread with a wide range of diverse grains, pulses, seeds and botanicals.

Category: Registered Diversity Bread

Available here: Paul Rhodes Bakery

Description

LEVEL: QUAD  – wholegrain and boosted.

INGREDIENTS:

Stoneground Wholemeal Rye Flour, Diversity Blend Flour (22%) (Wheat, Black Wheat, Spelt Wheat, Rye, Barley, Naked Oats, Split Peas, Lentils, Buckwheat, Linseed, Poppy Seeds, Nettles, Cornflower, Hibiscus, Rose, Mushroom), Water, Cracked Rye, Sunflower Seeds, Yellow Linseeds, Black Barley Flakes, Millet, Black Treacle, Pumpkin Seeds, Sea Salt Flakes, Poppy Seeds, Stoneground Wheat Flour, Stoneground Brown Wheat Flour, Barley Flakes, Coriander Seeds, Fennel Seeds.

FERMENTATION: Naturally leavened sourdough. Approximately 24 hours or more from final mix to baking, including extended bulk fermentation, shaping and overnight fermentation. The starter is prepared and refreshed approximately 18 hours before use.

STARTER HYDRATION: 100%

DOUGH HYDRATION: 80%

FLAVOUR: A deeper, more complex flavour profile, including notes of cardamom and fennel seed.

The post Diversity Sour – Paul Rhodes Bakery appeared first on Diversity Bread ®.

]]> Diversity Toast – Paul Rhodes Bakery https://www.diversitybread.com/product/diversity-toast-paul-rhodes-bakery/ Wed, 26 Aug 2026 14:35:26 +0000 https://www.diversitybread.com/?post_type=product&p=519 Diversity Toast

DIVERSITY TOAST

AVAILABLE FROM: Paul Rhodes Bakery

FIBRE: TRIPLE 🚽🚽🚽

DIVERSITY SCORE: 🌈 17

RECOMMENDED: Because you get a fermented, high-fibre bread that is easy to eat, with a wide range of diverse ingredients in your everyday bread.

The post Diversity Toast – Paul Rhodes Bakery appeared first on Diversity Bread ®.

]]> Organic Diversity Diversity Toast – a softer, everyday sliced loaf, built on the same principles and perfect for breakfast or morning toast

PAUL RHODES BAKERY ORGANIC DIVERSITY RYE SOURDOUGH

AVAILABLE FROM: Paul Rhodes Bakery

DIVERSITY COUNT: 17

TYPE: Tin loaf

RECOMMENDED: For increasing botanical diversity in your everyday bread

Category: Registered Diversity Bread

Available: Paul Rhodes Bakery

Description

IDEAL FOR: A deeply flavoured everyday sourdough with the character of wholemeal rye and the botanical diversity of Diversity Flour. Its tin-loaf format makes it practical for slicing, toast and open sandwiches.

LEVEL: SINGLE

INGREDIENTS:

Organic Wholemeal Rye Flour (56%), Organic Meadow Blend / Diversity Flour (44%), Water, Sourdough Starter, Salt.*

*Final ingredient declaration to be confirmed against Paul Rhodes Bakery’s production specification.

FERMENTATION: Naturally leavened sourdough. Approximately 24 hours or more from final mix to baking, including extended bulk fermentation, shaping and overnight fermentation. The starter is prepared and refreshed approximately 18 hours before use.

STARTER HYDRATION: 100%

DOUGH HYDRATION: 80%

FLAVOUR: Full-flavoured and naturally fermented, with the earthy depth of wholemeal rye, balanced acidity and the complexity of the diverse grains, pulses, seeds and botanicals in the Diversity Flour.

The post Diversity Toast – Paul Rhodes Bakery appeared first on Diversity Bread ®.

]]>