Slowly fermented, this pillowy soft, tender and light sandwich sourdough tin loaf is made with a blend of organic white wheat and whole wheat flours and organic whole wheat grains that have been freshly milled in house. Freshly milled flour has a whole range of added benefits. Since the wheat grains haven’t been processed yet, they retain all of the grains vitamins, minerals and nutrients. The natural oils and enzymic activity are more pronounced and the flavour profile is more defined, with added notes of sweetness and nuttiness. This loaf comes with the option of being sliced and in a brown paper bag. It freezes well or will keep fresh for two to three days in a linen bag, sealed container or wrap. With its tighter crumb and soft crust, this loaf is perfect for sandwiches and toast.
