With more seeds than there are oceans this malty loaf is maximum flavour, maximum texture
White wheat flour, malted wheat, water, barley flakes, malted wheat flakes, sunflower seeds, poppy seeds, millet, oats, yeast, sea salt and water.
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- The Story
- Endorsement
- Quotations
- Production Method
- Specification & Nutrition
- Storage
- Serving Suggestions
- Awards
Arnaud and Gabor, the French bakers, joined HHb in 2009, bringing with them their Artisan range, including Six Seed Malted Wheat bread.
They introduced us to the authentic 'Levain' method of producing Paysan Baguettes, Pain de Campagne, Ciabatta and Tabatiere.
This loaf is full of that rich French heritage.
“I heated this unassuming batard shaped loaf for a party of friends to have with soup.They all loved the rich crispy crust, the sourdough flavour and the hint of sweetness.”
Trevor MD
“Toasted with butter, marmalade and a slice of cheese - Nice!”, Mark Ladyman, Department Manager, Wild Oats
“Crusty and soft – really nice – good toast. We can’t wait to reorder this tasty loaf”, Robert Craven, Director Centre
The grains are soaked and allowed to germinate, which gives the distinctive flavour to this loaf.
Once dried, the grains are lightly milled for a coarser texture.
The 6 seed malted wheat loaf is baked on the sole of the oven in the traditional style, which quickly gets the heat into the dough: oven spring = better crust.
A batard shaped loaf, packed with good things.
For full specification and nutrition details follow the link below.
Six seeded malted wheat bread will keep well for a day or two in a cool dry place, a bread bin is ideal.
It also freezes really well and one suggestion is to slice it first so that you can draw upon it as you need it.
Slice and toast, serve with pate or as a side for soup; slather with farm butter and homemade marmalade, yum.
It has won hearts, we are working on the awards.
