East Anglian Malted

Here we have a stone ground wholemeal loaf, not mixed with white flour, so it is dark and flavoursome and whole wheat grains throughout, with the addition of whole wheat bran, as well as being covered with a crispy sesame crust. This is a good, dark and high fibre loaf, with a delicious taste, soft inside as well as crusty outside. The loaf's name derives from a particular beauty spot dear to all the Dove family's hearts, namely "Wells next the Sea" some of the history of which is that it was until recent times a manufacturing town, once supplying huge quantities of malt to the Dutch and then latterly to London breweries. It was, in the eighteenth century, nationally important as a producer of malt. The iconic maltings and granaries, now turned into a cinema and tea rooms are some of the history of malt production, and an impressive feature of the harbour is the large granary building with its distinctive overhanging gantry which was built in 1903.