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Journal

Delicious & Nutritious – Our new Natural Bread Multigrain Sourdough
Tuesday 11th September 2018

Introducing our new Multigrain Sourdough: made from nutritious 80% seeded granary, 15% white wheat, and 5% rye flour, milled locally by Wessex Mill in Wantage, plus a little of our Natural Bread sourdough starter, water, salt and time. While other bakeries might use yeast to get their breads to rise, we use traditional slow fermentation techniques letting the sourdough starter do its job over 48 hours – this is what gives our bread its wonderful flavour and means it is brilliant for the digestion too.

 

The Multigrain Sourdough loaf is perfect for anything & everything from sandwiches, to a simple slice of fresh bread with butter or toast soldiers and a boiled egg. All of our breads are handmade and baked fresh every day in our Botley bakery and available to buy from our bakery shop & café in Woodstock, the Oxford weekend farmers markets and stockists across the county.

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