We have been making this loaf since 2006 from a combination of wheat flour and rye flour.  The dough is fermented for around 24 hours using our own starter culture and is baked in the wood fired oven.

The crumb has a distinctive springy, crumpet-like texture.  The loaf will keep for around a week in the bread bin and is delicious lightly toasted.

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