Taking its inspiration from the classic Pain d’Auvergne, this is a wonderful combination of two thirds unbleached white wheat flour and one third wholemeal wheat flour. Using less sourdough but adding proving time, this results in a delicious bread with good keeping qualities.

Spelt is an ancient unhybridised form of wheat dating from Roman times. This distinctive wholemeal bread is dense and slightly crumbly with a delicious taste.

A gorgeous combination of Malthouse flour and a delicately flavoured sourdough, generously loaded with Linseed, Millet, Sesame, Sunflower and Wheatgrain seeds.

Simply wonderful. Just wholemeal flour, salt, water and their delicate wheat sourdough culture. An excellent all rounder with a slightly dense, moist crumb.