Simple ingredients of unbleached white flour, salt, yeast and water. The “special ingredient” is TIME! Proving this dough for about 24 hours until all the yeast has been activated, this bread develops a delicious flavour. As it is baked in a tin, it has a close texture and is wonderfully digestible.

All the benefits of unhybridised wholemeal spelt flour, combined with their rye Sourdough culture give this bread a distinctive texture. Gloriously sprinkled with barley, buckwheat and linseed.