A fantastic seedy, grainy, wholesome, beautiful loaf. A handcrafted, multi-seeded loaf proved in cane baskets and baked on the sole of the oven.
Just like Paddington, we love this loaf with marmalade and it absolutely delicious enjoyed in the morning with a pot of tea.
To make our Seeded Malted Bread, 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. Baked on the sole of the oven in a traditional style, quickly getting the heat into the dough which helps create the great crust.
If you are interested in baking yourself then we have loads of great courses at our cookery school where we focus on teaching and sharing in a fun relaxed atmosphere.
White Wheat Flour (with added Calcium Carbonate, Iron, Niacin, Thiamin), Water, Bran [Malted Wheat Flakes, Kibbled Malted Wheat, Malted Wheat Flour, Wheat Gluten, Wheat Flour, Rye Flour, Barley Malt Flour], Five Grain Mix [Malted Wheat Flakes, Organic Sunflower Seeds, Barley Flakes, Organic Millet Seeds, Jumbo Oats], Salt, Yeast, Poppy Seeds, Organic Rye Flour
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.
Six seeded malted wheat bread will keep well for a day or two in a cool dry place, a bread bin is ideal.