£3.95
/
1 item
About our Wholemeal Sourdough Boule (600g)
This loaf is leavened solely with a wheat levain fed with Wildfarmed T80 Stoneground White Flour. The flour used in the dough is a blend of Wildfarmed T110 Stoneground Flour [high extraction flour, approx. 90% of the whole grain] and Wildfarmed T150 Stoneground Wholemeal. The grain is sourced only from British and French farmers sourced by Wildfarmed and includes farmers in Northumberland. Ingredients: Wildfarmed T110 StonegroundFlour [WHEAT], Wildfarmed T80 Stoneground White Flour [WHEAT], Wildfarmed T150 Stoneground Wholemeal, Salt, Diastatic Barley Malt Powder [BARLEY]
Please note:
Each loaf is wrapped in a thin plastic film to keep it fresh & avoid cross contamination from the loose veg & soil.
Bread is baked on a Thursday morning for all deliveries, if your delivery is Friday, the bread will have been baked the previous morning.
Baked in a kitchen where allergens are present.
Bread and Roses are artisan bakers based in Alnwick in Northumberland specialising in the production of artisan breads, in particular, authentic naturally-leavened and sourdough breads.
In line with The Paddock's ethos, they are committed to using local ingredients where possible, as well as organic, and they make their standard brown loaf using Wildfarmed wonderful Organic Farmhouse flour. Bread & Roses also specialise in rye sourdough breads. All of the rye flour is milled specially for them by Gilchesters Organics.
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