A twist on our award winning 100% sourdough. The mother dough is over 30 years old this loaf has a perfectly time-nurtured mature tang, which tantalizes the taste buds. Sour dough naturally fermented with wild yeast spores can be more digestible in the gut due to the acidic reactions during its proving process, leaving a clean taste on the palette. We have taken this classic and blended with a mix of four seeds soaked in the sourdough for 48 hours before shaping and baking to perfection.
Serving Suggestions: For the health conscious amongst us this is a staple breakfast bread or perfect for those cheesboards! the four different seeds mixed into this dough and topped on the loaf are a fantastic source of fibre! We think its best served toasted with a slab of salted butter!
Allergens in (BOLD)
White Flour (GLUTEN), Yeast, Water, Salt, Sour Dough, Sesame Seeds (SESAME), Poppy Seeds, Sunflower seeds, linseeds.
(made in an environment with NUTS and SEEDS)