When Alan Davis finished a 20-year stint working at BT as an engineer in 1995, there was only one thing he wanted to do: make really good traditional bread. So he teamed up with his wife Jane to form The Authentic Bread Company. They transformed their garage in Gloucestershire into a fully functioning bakery, and after just a few months of trading, they won their first Soil Association Organic Food Award for their olive bread. The whole family is involved too – Alan’s children Emily and Alex both joined the family business after graduating – and they are all obsessed with finding the best quality organic ingredients available. They use traditional long fermentation and handmade methods of production, which although might take longer, produce really delicious bread with great texture and a superior taste. To date, the Authentic Bread Company has won over 15 awards, including six Soil Association Awards.

Nutritional Information - typical values per 100g/ml
Energy (kJ): 900.9
Energy (kcal): 215.4
Fat (g): 2.7
of which saturates (g): 0.5
Carbohydrate (g): 41.5
of which sugars (g): 1.1
Fibre (g): 4
Protein (g): 7.6
Salt (g): 0.95

Water, Malt Flour(34%) ((Wheat Flour (Wheat, Calcium Carbonate, Iron, Niacin, Thiamin, Folic Acid), Wholemeal Wheat Flour, Malted Wheat Flakes, Malted Barley Flour)), White Wheat Flour (Wheat, Calcium Carbonate, Iron, Niacin, Thiamin, Folic Acid), Wheat Grain, Linseeds*, Millet*, Sunflower Seeds*, Salt, Wholemeal Wheat Flour*. Made in a factory that handles egg, nuts, soya, milk, and sesame.

* = produced to organic standards. For allergens, including cereals containing gluten, see ingredients in bold.

Store in a cool dry place, once open, store in an airtight container and consume before the use by date. Once baked consume within 24 hours. Suitable for home freezing. Freeze as soon as possible before BB, once defrosted consume immediately.

Sprinkle with water and pre-heat an oven to 200C fan/220C Conventional and bake for 8-10 minutes until crisp and golden.