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Fruity Rye & Wheat Sourdough Bread
Fruity Rye & Wheat Sourdough Bread

Fruity Rye & Wheat Sourdough Bread

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Our fruity rye & wheat sourdough loaf is made with Laucke Flour Mills rye flour (75%) and high-protein wheat flour (25%). This blend gives a predominant rye taste and texture with some lightness from the wheat. 

Each loaf is fermented with our rye sourdough starter (wild yeast and lactic acid bacteria), hand-shaped, and baked in a bread tin. 

We carefully blend in premium dried fruits: natural sultanas, currants, dates and apricots. 

The bread is tender and spongy with a moist texture and authentic rye flavour. The fruit adds a natural sweetness and rich flavour. 
We recommend 'aging' the loaf (simply leave in paper bag) for a day or two to minimise stickiness when slicing. 

We do not add dark colours, gluten powder, commercial yeast or artificial preservatives.  


INGREDIENTS: rye flour, wheat flour, water, natural sultanas, currants, dates [contains vegetable oil], apricots [contains sulphur], iodised sea salt

CAUTION: we take care to remove date pits, however pits or pieces may be present. 

ALLERGEN INFORMATION: contains gluten (whilst due care is taken, our kitchen may have present: wheat, tree nuts, peanuts, sesame seeds, soy)