Ingredients - organic stonreground sifted wheat, wholemeal spelt and rye flours, water, salt, mixed organic seeds (pumpkin, linseed, hemp, chia & sunflower, millet). Scaled at 670g.

Sourdough bread made with an organic seeds mix incorporated into the dough foxr a nutty, crunchy texture and flavour.

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