50% white spelt & 50% wholemeal spelt made with organic stoneground flour.  This has a slightly coarser texture. 


We should also mention it is a satisfying and wholesome loaf that pairs very nicely with cheese.  It keeps really well.  As bread and butter for at least 2 days and for toast and then even croutons for days and days after that!


Baked by Katie Moore - Allotment Bakery


allergens: gluten

BREAD 100% Spelt Sourdough Allotment Bakery