Rustic sourdough with added walnuts; great with cheeses and fruit spreads.
Mixed wheat and organic rye flour with a touch of malt, 500 year old mother dough, 24 hour fermentation.
Water, rye starter, Rye flour, maltstar flour, wheat flour, salt, walnuts
It contains: Gluten, Walnuts
BreadBread founder, Bridget Hugo, has been working with slow 24-hour fermentation since she first started making sourdough pizza at Franco Manca,