Our Organic Wholemeal Bread, winner of the Organic Loaf of the year in 1998, and still just as good today as it was then.
This soft, moist, and beautifully flavoured loaf is made slowly, using stoneground flour and only a tiny amount of yeast.
The flour is milled in the ancient way at Shipton Milll in Tetbury, using two mill stones. This helps to retain the nutrients and gives the characteristically nutty flavour.
The Organic Wholemeal Bread makes great healthy soldiers to go with your breakfast egg. If you like this loaf try our organic seeded spelt bread too.
If you fancy giving baking your own Wholemeal loaf, then give our wholemeal dough tin loaf recipe a go.
Organic Wholemeal Wheat Flour, Water, Yeast, Organic Sunflower Oil, Sea Salt, Ascorbic Acid Crystalline Powder, Wafer Paper [Potato Starch, Water, Vegetable Oil (Olive), Maltodextrin, Colour: Iron Oxides]
Frozen at -18°c, it will keep for 12 months.
Thaw for 4–6 hours at an ambient temperature. We recommend that you bake off at 180° – 200°c for 5 minutes to enliven the crust.
Organic wholemeal will keep well for a week in a cool dry place.