Wholemeal Sourdough

For those looking for a little more fibre in their bread without the grains, wholemeal sourdough is a terrific alternative. We know the provenance of all our products and use sustainably sourced wholemeal flour from Simon Doolan in northern NSW, to give this bread that extra fibre and slightly nutty flavour. Combined with our 10 year-old mother dough, a little salt and water, it takes up to 36 hours to create this deliciously smooth tasting wholemeal loaf, but we think it's worth every minute!