Artfully braided with six strands, these sourdough challahs are wholesome and dairy free. Made with all natural ingredients and organic flour, the very subtly sweetened enriched dough is fully and slowly fermented for over 36 hours. They are all hand crafted and a true labour of love. With an airy crumb, pillowy soft texture, a deep golden, egg washed crust and a wonderful flavour profile, these sourdough challahs have become very popular in my neck of the woods.
Organic buckwheat groats are soaked in filtered water and allowed to germinate before being gently folded into the dough. During the sprouting process, the enzymes in the buckwheat are activated, which increases the levels of vitamins, minerals and antioxidants that are bioavailable. Digestion and absorption are consequently much easier for our bodies. Sprouted buckwheat has a subtly nutty and creamy taste, adds a delicate crunch and wonderful softness to the crumb. This is a special loaf, that is a popular addition to the menu.
