Beetroot Pumpkin Seeded Sourdough


Wonderful with cheese. An earthy flavoured (and even a little pink) sourdough made with grated raw and cooked beetroot and crunchy pumpkin seeds. Works well with a soft cheese and a little chutney. Beetroot and the pumpkin seeds add a subtle taste and a whole heap of nutrients.

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Grated raw and cooked beetroot combined with pumpkin seeds in a slowly fermented white sourdough based on a rye starter. Goes really well with a soft cheese and a little chutney. Beetroot adds a subtle earthy taste and the pumpkin seeds add crunch and a heap of nutrients.

Get in touch to discuss your needs, stating the date of your event, the number of people, and your preferred choice of bakes. Please allow as much notice as possible to ensure I can accommodate your needs.

Bakery orders to be placed by 5pm 2 days before the listed baking date

Additional information


Dark RYE, Strong white WHEAT

Ingredients (allergens CAPS)

beetroot, Pumpkin seeds, RYE flour, Salt, WHEAT flour (fortified with calcium carbonate, iron, niacin and thiamin)




Sat OIM, Dawes Avenue