Wild Wheat Bakery

Our Breads - Seeded Sourdough

Seeded SourdoughA low G.I. bread with crunchy seeds and grains in a light wholemeal dough.

A nice grainy, crunchy texture.

Compliments these meals:
Works well as a sandwich or toast bread and also goes well with seafood.

800g loaf.

Serving Suggestion:
Brush with oil, grill it and top with marinated sardines. View the nutritional information (PDF).

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Andrew FearnsideFrom Andrew

A recent addition to our range and an acknowledgement to the growing calls for more healthy bread. Whilst all our sours have a significantly low G.I. level due to the time involved in the fermenting process, the addition of a variety of whole seeds make this our best nutritional offering.

Our standard mixed grain is one of our best selling loaves and so I wanted to create a bread that would take popular grains and add it to our very unique sourdough process. We use a very light rye dough coloured with a splash of stoneground purple wholemeal. The soaked seeds are added at the end of the mixing so as to ensure they stay as whole as possible. Although we soak the seeds for 24 hours to soften them, the end result is still a crunchy, nutty loaf.

As with all our sours it is a long slow process from dough mixing to finished product. The dough spends its first 6 - 8 hours in bulk, developing yeasts and flavour. We then divide and shape it. From here it spends 24 hours in the fridge, not dormant, but very slowly developing flavour and texture. It is this process that helps to significantly break down the starches and sugars. This keeps the G. I. significantly lower than that of yeasted bread and makes sourdoughs so much easier to digest and good for you. This is a great option for those watching their gluten intake.

The seeds include whole rye berries, rolled oats, toasted sunflower seeds, sesame and poppy seeds and whole quinoa.