Organic wheat is stoneground in a local 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 more than 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.

This bread is especially recommended for those who find other breads ‘indigestible’.