Made with organic and stoneground white*, wholemeal and rye flours, the Seeded Boule contains a rich mix of amaranth, linseed, sunflower and black sesame seeds, combined with crunchy double-milled semolina. Its deep, nutty flavour, crispy crust and soft crumb make this naturally leavened (sourdough) bread the perfect vehicle for cheeses, spreads and sandwiches. My favourite.
This bread is slow-leavened and takes two days to prepare and bake fresh to order.
Ingredients (allergens in bold): wheat flour, water, semolina (wheat), sunflower seeds, amaranth, linseed black sesame seeds, rye flour, sea salt.
Whilst every care is taken in the handling of my ingredients, my bread is baked in an open kitchen and may contain traces of nuts.
*This flour is unbleached and so has a rich cream colour