Wholemeal Sourdough

Wholemeal SourdoughFor those looking for a little more fibre in their bread without the grains, wholemeal sourdough is a terrific alternative. We know the provenance of all our products and use sustainably sourced wholemeal flour from Simon Doolan in northern NSW, to give this bread that extra fibre and slightly nutty flavour. Combined with our 10 year old mother dough, a little salt and water, it takes up to 36 hours to create this deliciously smooth tasting wholemeal

Big in San Sebastian and now big in Roseville

It is also higher in dietary fibre

This full-bodied fruit and nut loaf takes up to 36 hours to create and is delicious on its own or toasted with fresh butter

Each loaf starts off with our 10 year-old mother dough to which we add whole wheat

With flashes of gold or silver leaf

For those looking for a little more fibre in their bread without the grains

wheat flour

They are available for order on Fridays

This bread is particularly good with a soft cheese soft blue (like Cambozola) or a brie (try D'Affinois) or a creamy camembert

Made with short crust pastry and filled with fresh lemon juice

Sweet crust base with fresh lemon

Definitely an Eastern European influence here in this Rye sourdough