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 , purple sweet potatoes, filtered water and sea salt . Super 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.
Purple sweet potatoes are a good source of beta-carotene and anthocyanin pigments, containing about 3 times more anthocyanins than the average blueberry!, Mashed and gently folded into the dough, they impart a slight floral note and give the loaf a super soft crumb. Due to the seasonal availability of purple sweet potatoes, this loaf is only made at certain times of the year.
