Malted 5 Seed Sourdough Bread, Organic, Famous Hedgehog Bakery (800g)

£4.40
(55p per 100g)

Long Crichel’s larger malted 5 seed sourdough has won awards for how good it is. This delicious bread is a stoneground blend of unbleached white wheat flour and sunflower, sesame, wheatgrain, linseed and millet seeds for a richer flavour.

Read More Read Less

Producer

Founders of the Famous Hedgehog Bakery, Jamie and Rose Campbell, have always been passionate about good food and where it comes from. After living in Canada and London, they made the next obvious move to a small village in the wilds of Dorset. Here, they set about renovating a charming 18th century stable block and its gardens. And now, for nearly two decades later their skilled bakers have been using traditional techniques to make real bread. It’s shaped by hand, proved on linen 'couches' in wooden cupboards and placed in a wood-fired oven using wooden peels, just a few loaves at a time. They only use the best organic ingredients, which is what makes their bread so unique and delicious.

Ingredients & allergens

Malthouse flour* (white wheat flour* (fortified with; calcium carbonate, iron, niacin, thiamin), wholemeal wheat flour*, malted wheat flakes*, malted barley flour*), water, white wheat flour*, salt, linseed*, millet*, sesame seeds*, sunflower seeds*, wheat grain*.

For allergens, including cereals containing gluten, please see ingredients in bold.
May contain traces of egg, nuts and milk.

*= produced to organic standards

Nutrition

Nutritional Information per 100g/ml
Energy (kJ): 880.9
Energy (kcal): 207.3
Protein (g): 8.1
Carbohydrate (g): 41.5
of which sugars (g): 1.1
Fat (g): 2.2
of which saturates (g): 0.3
Salt (g): 0.9

Storage & prep

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.