Stone baked and naturally leavened for over 36 hours with a whole wheat sourdough starter. Ingredients are simply a whole wheat, white wheat and spelt organic flour blend , apricots, fennel seeds, filtered water and sea salt . Soft, airy and light crumb with a crunchy crust. This loaf comes with the option of being sliced and in a brown paper bag. It freezes well or will keep fresh for three to four days in a linen bag, sealed container or wrap.
Sweet apricots with the warmth and subtle aniseed notes of aromatic fennel seeds is not an obvious combination, but it makes for a unique and delicious loaf that happily pairs with sweet or savoury accompaniments.
