White Sourdough made with organic stoneground flour.  Being stoneground, there is still some bran in the flour so the loaf is effectively about 70% white, 30% wholemeal. 
 
We should also mention it is an absolutely delicious loaf that sells out daily when our shop is open.  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
 
allergen: gluten