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Pumpernickel Bread

1 Bread (~700g)

£4.35

£6.21/kg

Showing availability for delivery on Tuesday 26th October

  • Vegan
  • Plastic-free
  • Local
  • Suitable for freezing
  • Vegetarian

Description

A Lithuanian twist on traditional pumpernickel - a softer and lighter bread with grains and sunflower seeds with a mellow aftertaste. The bread is 51% rye & 49% wheat.

Produced in:

London

Karaway Bakery says

Great with hard cheese, pate or smoked fish this unusually shaped loaf makes an ideal base for an open sandwich.

Storage Information and Shelf-life

Store in a cool dry place.

Ingredients

Water, Light Rye Flour 21% (Gluten), Wheat Flour (Gluten), Sunflower Seeds 13%, Kibbled Rye & Wheat 13% (Gluten) mix (coarse rye, sugar, malt extract (barley), salt, wheat bran, wheat malt, acidity regulator:citric acid, sodium diacetate), Sugar, Malt Extract [Roasted rye malt, Barley malt, Water], Fresh Yeast, Salt, Roasted rye Malt (Gluten).

Allergy Advice

It contains: Gluten

Disclaimer

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Meet Karaway Bakery

Stratford

The recipes have been handed down from generation to generation and they only use natural, high quality ingredients and traditional long fermentation methods. Each bread has its own unique sourdough starter, is shaped by hand and takes up to 48 hours to mature (10x longer than average supermarket bread). The result is rye bread that is not only healthy, but also incredibly delicious. In fact, we have won more stars for our bread at the Great Taste Awards in the last 5 years put together than any other UK bakery. We also specialise in brioche pastries and loaves, as well as savoury and sweet snacks. The breads are all handmade freshly everyday using traditional methods that take time and care. Karaway use 3-4 stage natural fermentation processes and each bread has its own sour started or mother dough we makes each bread unique in its character and flavour. For some of the breads, they also use a unique pre-fermentation called scalding, during which the gluten starts to break down and the natural sugars present in the flour start to develop. This makes the bread softer, moister and somewhat sweeter in flavour, whilst also being easier to digest. As the scalding keeps the moisture in, the bread also stays fresh for longer.

Find out more

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