The flavor and texture of this sourdough bread is more enjoyable than that of a commercially baked sourdough. Why? Well due to the long fermentation time, the macro nutrients in the bread (carbohydrates and protein) are broken down into smaller particles, which are easier to digest. Some research even shows that the gluten (protein) is not as stimulating to the system when the bread is fermented for a long time - meaning those with gluten intolerances may find they can consume natural sourdough bread without experiencing discomfort.
As this loaf contains buckwheat flour, the texture will be dense and hearty. If you prefer a lighter texture, we also have a Organic Sourdough Country Loaf (100% organic wheat flour). We also added some cacao powder and sunflower seeds for some extra crunch and for a lovely hint of chocolate flavour.
This sourdough bread is made from the fermentation of Organic Sprouted buckwheat flour, organic wheat flour, filtered water and Himalayan Crystal Salt, which results in naturally occurring lactobacilli and yeast.
We do not use any commercial yeast to ferment our bread. We ferment our dough for 8-12 hours depending on the weather and this creates a special bread that is kinder to the human digestive system. Sourdough bread has a mild sour taste that you will not find in bread made using commercial yeast. This natural sour flavor is the lactic acid: a healthy byproduct of the natural fermentation of the lactobacilli.
Why it’s special:
This loaf is made out of a blend or organic sprouted buckwheat flour and organic wheat flour so that you can enjoy the soft and chewy texture of the wheat but also benefit from the healthy and flavourful aspects of the sprouted buckwheat flour. Both flours are organic and the way we make it is the same long fermentation process as we do with all our other sourdough loaves so it will be naturally low in gluten. If you are one of those that want to be healthy but still love your white bread, try out this hybrid version. Or use this bread as your first step to make your way off wheat flour.
Sprouted Buckwheat Flour
Buckwheat is a pseudo-grain that is gluten-free and more closely related to rhubarb than to wheat. We use sprouted the buckwheat grains so that the grounded flour comes to life and releases its vital nutrients. Enzyme activity breaks down inhibitors, transforming and multiplying nutrients into their more easily digestible forms. It has a nutty tangy flavor that’s made it a hit with the hippest bakers.
How to Eat it:
If freshly baked, enjoy it as is. Sourdough bread can last a long time without any preservatives due to the natural occurring acids in the bread. However, to enjoy the best texture, we recommend to slice and freeze if you are not going to consume it within 2 days from delivery. By toasting the frozen slice, you can enjoy it as if it were (almost) freshly baked!
Try dipping the bread in Iliada Extra Virgin Olive Oil with Orange Flavor and Kalamata Balsamic Vinegar - Fig for a refreshing flavor that goes well with the sourness of this bread!
*This product was produced in a kitchen where wheat, nut and soy are also handled. If you have any concerns about food allergies, please contact us at firstname.lastname@example.org before purchasing or consuming this product.