Wholemeal – 90% Extraction – Sourdough
90% Extraction brown sourdough.
A high extraction loaf – not quite 100% extraction (wholemeal) – but a very healthy combination of 100% stoneground wholemeal flour with all the germ and bran and a small amount of our signature white flour so that the loaf behaves like bread not a construction material!
The wholemeal flour is mostly wheat but in combination with spelt to give a sweeter flavour.
All our sourdough breads are made from a rye starter to improve texture/elasticity and to give a distinct savoury flavour.