A bun version of the large 5 Grain loaf.
Linseeds (flaxseeds), sesame seeds, sunflower seeds, steel cut oats, kibbled rye lend this bread substantial health benefits. We use a mixture of white and wholewheat flours and soak the seeds and grains overnight to help to release the nutrients and aid their digestion. This bread is very moist and nutty with a comparably thinner crust.
Ingredients: White flour, whole meal flour, salt, water, sourdough starter (wheat mother), cracked rye, oats, flaxseeds, sunflower seeds
Our flour is sourced from Canterbury region, we use Milmore Downs organic wholewheat and rye flours and Farmers Mill flours that are spray free. We never use flour improvers, processing aids or enzymes – ingredients that are often used to save time or increase shelf life. Instead, we ferment our breads in cool temperature overnight to improve digestibility, keeping quality and flavour. Bread is leavened by sourdough culture producing real, honest bread that looks, smells and tastes amazing.
We use traditional techniques, hand-moulding our loaves and proving them in linen-lined proving baskets. Our sourdough loaves begin when we combine the water, flours and sourdough starter early in the morning. We continue to turn/fold the doughs throughout the day to give them strength to rise in the oven. Then shape the loaves in the afternoon and retard them in the fridge overnight to let them develop flavour and make gluten more digestable. The loaves are ready for us to bake in our stone hearth oven in the morning.
This process results in deliciously crunchy crust and tender moist crumb typical for slow fermented sourdough bread.