Welcome to the honest goodness of ancient grains (spelt, quinoa, buckwheat), malted grains and malted flours - a trio of elements that make for a bread with robust texture and delicious flavour.
But why 'ancient'? Well, ancient grains can be traced way, way back (further than we can remember). They've been largely unchanged over the last few hundred years, unlike the wheat of today. In other words, they're just like what your great, great, great, great grandma tucked into, all those years ago.
Rise & Shine! To help your loaves rise above the rest we don’t add yeast to the mix. But instead we’ll include a couple of sachets so it keeps fresh and ready to get to work.