Description

We provide a wholemeal loaf that uses both wholemeal and stoneground wholemeal flour; the process of grinding the wheat grains between pieces of stone. Wholemeal flour contains all the nutrients present in wheat, and the added benefit of the stroneground process allows for more texture in the bread and more nutrition as stoneground contains the germ and bran from the grain.

The loaf uses an equal 50% Stoneground Wholemeal Flour and 50% Wholemeal Flour to give texture, flavour and a wholesome tasty bread. Utilising our signature sourdough culture, we hand mould and bake fresh daily.