Loaf sourdough is handcrafted and naturally leavened over three days and contains traceable, stonemilled, organic wheat and other heritage and ancient grains, including spelt, rye, and beremeal.  

 

The long, slow fermentation of sourdough increases the bioavailability of beneficial vitamins and minerals in wheat, and reduces the overall GI, making a nutritious loaf.

 

Real sourdough bread make with diverse organic grain is the subject of much research and offers a host of health benefits over ultra-processed mass produced dough products. 

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