Feasting Sourdough

A LOAF WITH CHARACTER

A sweet, light, caramel-coloured sourdough bread made with a blend of stoneground spelt flour and Oriel sea salt harvested in Co. Louth. With less gluten but more fibre than other breads, it supports healthy digestion and helps regulate intestinal transit.

The natural sweetness of spelt is beautifully balanced by the subtle tang of sourdough, making it a delightfully complex loaf designed to accompany roasted meats, stews, broths, cured meats and cheeses, ideal for a true feast. As a mark of distinction, it bears the symbol of the Ancient Irish Elk, a noble creature that ruled the Irish landscape until 12,000 years ago.

FEATURES

Fermented 24 hours
Ancient grain spelt
Partly stone ground flour, semi wholemeal bread
Baked in a Stone oven
White sourdough starter
Made with Oriel sea salt, harvested in Co. Louth

BENEFITS

Sweet and light caramel coloured crumb
Bronze crust, nice crunch
Helps regulate intestinal transit since it has less gluten, but more fibre, than other breads
Sweet from spelt and sour from the sourdough, strikes a good balance
Pairs perfectly with roasted meats, stews, cured meats, and cheese

SIZES AVAILABLE

Available in 1.4kg loaves

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INGREDIENTS

SPELT flour, WHEAT Flour, SPELT flour, WHEAT germ, WHEAT Gluten, Roasted flour of malted WHEAT, Dehydrated WHEAT germ sourdough, Roasted malted BARLEY flour, Flour of malted WHEAT, Acerola extract, Water, SPELT Sour culture (SPELT flour, water, culture), Salt, Organic Improver (WHEAT flour, Malted WHEAT flour, Acerola extract), Yeast