Seasonal Bread: Honey, Oat & Spelt Sourdough
Cold winter days are made for bowls of steaming hot porridge topped with a spoonful of honey.
This seasonal sourdough loaf celebrates these gentle, restorative flavours, complimented by the soft, nutty notes of wholemeal spelt, an ancient grain used to make bread since prehistoric times.
Made with organic white wheat, rye and wholemeal spelt flours and a honeyed porridge of organic rolled oats. This delicately flavoured loaf pairs well with sweet and savoury toppings, or can be enjoyed simply sliced with a spreading of rich butter.
This bread is slow-leavened and takes two days to prepare and bake fresh to order.
Ingredients (allergens in bold): wheat flour, water, wholemeal spelt flour, oats, honey, 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, dairy or sesame.