A rustic wholemeal spelt sourdough loaf with a thick, cracked crust and a light, airy crumb. Stone baked to enhance its traditional appearance and rich flavour, this loaf offers the distinctive nutty taste of spelt and a handcrafted artisan character. Suitable for sandwiches, toast and a wide range of foodservice applications.
Technical
Format: 600g x 15 per case
Preparation: Bake from frozen at 210°C for 14–16 minutes
Storage: Store frozen at -18°C or below
