Sourdough Bread
Large wholemeal sourdough loaf, baked by Coombeshead Bakery in Cornwall.
This loaf is packed with nutrition, being made with a mix of wholemeal stoneground wheat and rye flour. Coombeshead Bakery are committed to sourcing sustainably within the South West. Only one of their suppliers is not certified organic and that is the renowned Gothelney Farm, renowned for their brilliant farming practices and commitment to heritage wheat varieties.
Please note that the appearance of this loaf is darker than the traditional sourdough, this is due to the caramelising of the plentiful sugars that arise due to the long fermentation process.
The loaf will benefit from being reheated in a hot oven (220°c) for about 10 minutes, to bring the crust back.
CONTAINS WHEAT (GLUTEN)
The Community Fund
Donate to The Farm's Community Fund and help us share the joy of better food.
Your donation will be used to supply organic, nutritious food to frontline food charities who support people experiencing homelessness and mental ill health, as well as families and elderly people at risk of food insecurity.
Donations also help us open the farm gates to more than 1,500 people every year, including Bristol-based refugees and asylum seekers; people suffering with isolation and mental ill health; and adults and children from visible ethnic minorities.
