Spelt Multigrain Sourdough

Our unique blend of spelt flour and whole grains like kamut, rye, triticale, oat bran, barley, flaxseed and brown rice. Stays fresh for up to 5 days. Baked in a lead-free clay baker to preserve moisture. Nutritious and delicious!

Sourdough is known to be much easier to digest than other breads, as the gluten is partially ‘digested’ during the fermentation process. In addition, spelt is known to contain the kind of gluten that better agrees with those with various degrees of gluten intolerance.

Best eaten within five days of purchase or else well wrapped and frozen. You can thaw your bread by reheating in a 350 degree oven for 30 minutes for a half-loaf and 45 minutes for a whole loaf. You can also try to leave it to thaw overnight at room temperature, or warm it up in a microwave (yes - you will be surprised at the result!)