Our house sourdough. Not really brown, not exactly white.
A blend of directly traded grains grown within fifty miles and milled entirely on our very own natural granite New American Stone Mill located at Westcombe, nr Bruton, Somerset.
Our highest hydration bread. Keeps for several days if properly wrapped and stored. Eat fresh with butter on day one, sandwiches on day 2, toast from day 3.
100% freshly milled Landrace Milling flours
100% south west grains
100% sourdough
GLUTEN