Description
Our most popular loaf.
Mild yoghurty tones, great all purpose bread – sandwiches, toast and soups, basically everything. A third of the flour is Stoneground New Zealand Whole Wheat from our friends at Minchins Milling farm in Methven and Scotsburn farm in Ashburton.
How it’s made: Natural sourdough levain (flour and water), we do not use commercial yeast.
Fermentation time: About 18 hours
Ingredients: White Roller Milled Wheat Flour, Water, Organic Stoneground Whole Wheat flour, Iodised Sea Salt
Net Weight: 750g
