About Us

Well Bread! is a small supplier of Artisan Breads and baked goods, local to Brixham in glorious South Devon.
We specialise in Organic Sourdoughs, made with Spelt and Rye, as well as Sweet and Savoury Rolls, Ciabatta and Focaccia.
We also make savoury snacks in a variety of flavours.
Yvonne and Richard hope you enjoy our products, available at selected locations in Torbay.
If you do, tell your friends so that we can grow. If you don't, please tell us, so that we can improve. Call on 07791 058070 or email at wellbread.brixham@gmail.com

Sunday, 31 May 2015

3 Seed and Chickpea, Thanks Mike.

I found a recipe for a 3 seed and Chickpea loaf on Facebook. Its from Mike Batho at Breadstead, Yvonne and I are both fans of seeds in bread so I had to have a go. Its got Pumpkin Seeds, Sunflower seeds and Linseed as well as the Chickpeas. He put the recipe up at this link,


or this one,


And I followed the instructions, starting the soaker just before the F.A. Cup Final started.

The next morning I carried on, the dough mixed really well, I thought that there wasn't enough liquid but I was wrong, it made a superb dough. (Thinking about it, the chickpeas had water in them)

Before Proving

After one hour in a steam-filled oven.
I knocked back and shaped into tins,

while the oven warmed up.

An hour later they were ready to go, the oven was at 240°C and full of steam.

And after the oven phase,

next we moved on to the crumb, of course I had to wait a while for that.


  1. Unfortunately it has commercial yeast and I really only want to cook with starter. Looks great though

  2. Just a thought, it may be that you could use 100g of 100% starter for the soaker, I haven't tried it but its about the same as 120g flour and 80g water.