WHITE & WHOLEMEAL
Organically grown wheat flours
A really popular, easy, mild tasting bread with a subtle, sourdough tang. A soft dough with a chewy but not overly tough crust. Fermented for approximately 20 hours. Great for sandwiches and toast and easy to slice up and put in the freezer for day-to-day ‘emergency’ bread or toasting.
We make giant versions of this loaf for pubs, cafes and restaurants – its perfect for serving up with soups and stews as it pairs easily with most flavours.
Although this loaf has a light and pale crumb, the dough contains 20% stoneground organic wholemeal flour for all the added goodness that comes with the wholegrain.