Ingredients - organic stoneground wholemeal wheat flour, water, salt, mixed organic seeds (pumpkin, linseed, sunflower, chia, Millet, poppy). (Allergens: WHEAT, GLUTEN).

Scaled at 670g dough .

Sourdough bread made with beautiful wholemeal wheat flour combined with my signature seed mix.

Baking this week for collection on the following days/locations

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