Local Organic wheat is stone ground in the Whissendine windmill for this loaf.

The stone grinding process is not just traditional and picturesque, it retains a very high proportion of the vitamins and minerals in the flour which are lost in the modern roller mills.

The dough is fermented for around 24 hours using beer barm, the yeasty froth from the fermenting ale at the Grainstore Brewery in Oakham and the loaf is baked in the wood fired oven.

The crumb is smaller and less elastic than Hambleton Sourdough. The flavour is malty with a touch of bitterness.

Low yeast. Low salt. High roughage. High in Vitamins and Minerals. Keeps well. Easy to digest.