Ingredients - Stoneground white and wholegrain wheat and dark Rye flours*, water, salt. Scaled 650g dough. (Allergens: WHEAT, GLUTEN).
*Organic ingredients

Sourdough bread made using a combination of white Wheat, Wholegrain Spelt and dark Rye flours, slowly fermented for extra 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