"Excellent sliced thinly for a traditional open sandwich or toasted and topped for breakfast."
This dense and delicious loaf is full of a variety of nutritious seeds and wholesome sprouted rye grains. We combine a spelt wholemeal flour base dough with our organic rye sourdough starter leaven (wild yeast and bacteria) then fold through heaps of naturally sprouted organic rye grains, sunflower seeds, pepitas (pumpkin seeds) and whole and ground linseeds (flax seeds).
The batter-like dough is hand-scooped into our gourmet breads tins, pressed into shape, and slowly finishes fermenting overnight. We carefully bake the loaf to keep it full of moisture for a delicious bread which keeps "fresh" for days.
We use local organic rye grains from Four Leaf Milling for the sprouts and rye sourdough starter and Laucke Flour Mills spelt wholemeal flour. We do not add commercial yeast or artificial preservatives.
STORAGE: this loaf keeps well in the paper bag (or airtight bag) for several days at room temperature. It also freezes well, pre-sliced, for longer keeping in an airtight container or bag. Excellent when toasted from frozen.
(wholefoods, plant-based, vegan)
INGREDIENTS: spelt wholemeal flour, organic sprouted rye grains, organic rye wholemeal flour, water, linseeds, sunflower seeds, pepitas seeds, iodised sea salt, may contain traces of vegetable oil and soy from non-stick pan oil spray.
ALLERGEN INFORMATION: contains gluten, soy (whilst due care is taken, our kitchen may have present: wheat, gluten, tree nuts, peanuts, sesame seeds, soy)