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