A classic, mixed flour sourdough loaf using a wholemeal starter. The 24 hour long fermentation develops the flavour in this loaf, but not a strong sour taste. With a real crust on it, the texture of the bread itself is chewy. Fantastic on day 1, but incredible for toast for 5 or 6 days on.
Organic white four, organic wholewheat flour, organic rye flour, organic wholewheat starter culture, water and salt.