An absolute revelation - using stoneground flours give an incredible flavour - "a softer bake than the country. Nice flavour, slightly nutty and a great texture. I really liked the loaf", according to a taste tester.
A mostly white loaf, this bread is very versatile - delicious with soup or toasted with butter, I am sure you'll find lots of ways to eat this bread. A traditional sourdough made 5% rye to give incredible flavour. Made with a new source of flour from Dorset Mill Cann Mills where they use traditional stones to mill the flour. More of the grain is retained, giving more flavour, more nutrition and a creamy colour.
Dough weight: 700g
Ingredients: White Wheat flour, Rye flour, sea salt. (allergens in bold)
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