This bread has a deliciously moist and chewy sourdough texture, and because it is made using only one tenth of the usual amount of yeast, this means that it is easier to digest. (Even though it contains wheat, some people with wheat intolerances have said that they find this bread easier to digest). The bread is left to rise slowly over a period of between 24 and 36 hours, which means that less yeast is needed to work its magic when developing as much taste as possible from the flour.
Long Crichel Bakery in Dorset is dedicated to baking fresh organic bread daily. Working out of a converted 18th Century coach house and stable with a purpose build wood fired brick oven, Long Crichel Bakery produces traditional hand made loaves using only organic ingredients. Their wonderful breads are both delicious and nutritious, and the closest you can get to home made bread without getting out the flour and yeast yourself! None of their loaves contain any genetically modified ingredients or artificial additives, and all are suitable for Vegetarians and Vegans.
Unbleached White Flour, Water*, Sea Salt*, Yeast* (* = Approved non-organic ingredient)
Dietary information: Contains Gluten. May contain traces of Nuts
Suitable for Vegetarians
Suitable for Vegans
Best stored in bread bins made out of wood or unglazed clay as metal and plastic prevent the bread from 'breathing' and encourage the growth of mould. Cotton bags or even paper bags are good provided they are stored in a cool dry place. Do not store bread in the refrigerator as this actually encourages the aging process. Our bread freezes well, but it is only worth doing if you want to store it for more than 5 days.