Wholegrain Sourdough Loaf

Our wholegrain sourdough ferments for over 36 hours. Everything from the caramelly, grainy smell, the soft crumb and that deep roasted colour develops during this time. I just keep it sealed in a cool room for two days, toast it gently and spread the best salted butter I can find. I fell in love with this loaf the first time I had it this way.

Vegan, No Added Sugar, No Additives.

Ingredients: Wheat Flour, Water, Salt, Natural Sourdough Culture

370 Calories per Quarter Loaf.

Pairs well with: First try some Olive Oil or Butter. Then try creamy/blue cheeses with a dried fig or marmalade. It shines with creamy scrambles and omelettes. When you’ve gone through this, do chocolate spread and sliced bananas. Seriously, it’s the most versatile loaf we have.

Storage: Keep in the paper bag, in a sealed box or ziplock bag for 2-3 days depending on how warm your environment is. Toast after a day gently to activate the flavour. Do not refrigerate or microwave. Slice, ziplock and freeze to store longer. Toast after defrosting.