Now available as a tin or a loaf.
Available as a large or regular tin as well as a regular loaf.
Leave for 12 hours before slicing to allow the crumb to set.
Made with 100% wholegrain flours.
I have been working on this bread for a while.
A lovely tasty artisan loaf that is higher in fibre due to the inclusion of 100% whole meal wheat, spelt & rye flours. Topped with cracked rye grains for a delightful crunch. The natural wild yeasts from the starter gives this bread a wonderful complex flavour. Delicious when fresh or toasted. As with all Lucy's Loaves products, made with Wildfarmed regenerative and Stoates organic stoneground flours.
This loaf is best eaten the morning after baking to allow the crumb to "settle".
Ingredients: Wholewheat flour, Wholemeal Spelt; Dark Rye; Barley Malt Syrup; Cut Rye; water, salt. (Allergens in bold)
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