Ingredients: organic stoneground white Wheat and Rye flours, water, salt. Scaled at 1kg of dough (WHEAT, GLUTEN).

A tin sourdough loaf perfect for sandwiches or toast alike, with a little added rye for extra flavour and goodness.

Baking this week for collection on the following days/locations

Selected weekday from The Crow’s Rest Bakehouse, collection between 5pm to 6:45pm from 10 Newland Street, WF1 5AH.

Saturday from:

Crow's Rest bake, collection between 10am to 12am - 10 Newland Street, WF1 5AH

Whisk Coffee and Cake, collection between 10am to 1h30pm - 5-7 School Lane WF2 6P