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.