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Our flagship brown bread. Like our white sourdough, this loaf is a true sourdough, with the addition of malted flour and our own mix of seven seeds and grains.
The dough is mixed using Wessex Mill flour and proved at around 5 degrees for 24 hours. The dough is then ‘knocked back’ by the bakers, shaped and placed in couche (unbleached linen cloth) to prove again for another 8 hours.
The bread is then baked in our big stone decked ovens where the loaf will bake and grow developing both taste and the lovely golden brown crust achieved on our breads.
Ovoid with slightly pointed ends. One long off centre score running the length. Slightly open structure with a beige colour with a lot of mixed seeds and a brown baked crust.
Fresh baked taste with a strong nutty flavour from the seed mix and a slightly sour note at the end
Wheat, Barley, Sesame
Manufactured in a factory that handles Nuts, Milk, Eggs, Rye, Oats, Spelt, Soya, Mustard.