Description
A traditional wholemeal tin loaf, with a moist crumb full of flavour and walnuts grown in an Ely garden. The secret to this is a wonderful heritage wheat grown in Stowmarket. This particular grain is a landrace, population wheat, which means that it is genetically diverse and has been allowed, over time, to adapt to the specific soil and climate conditions of the farm it is grown on. This makes it perfectly adapted to being grown organically, and able to react to our changing climate. It is lower protein than our usual bread flours, with large flakes of bran, and because I don’t blend it with other flours apart from the sourdough starter it gives us a moist, closer crumb, and bags of beautiful bready flavour.
Probably the most traditional and ecologically sound loaf you’ll ever eat. Don’t worry though, it tastes divine, you don’t always have to suffer when doing the right thing!
Ingredients: organic heritage wheat flour, walnuts, organic stoneground white wheat flour, organic white wheat flour, honey, sea salt, water
Allergens: nuts, gluten
Size: small
