The unsung hero of our
The word wholemeal still conjures up fear in some. This dough will make you a fan. Wholemeal flours have great nutritional value as they use all the bran and add rich flavours to doughs. We use two types in this sourdough: a standard option and also a unique purple stoneground wholemeal. This is a very rustic dough which wouldn’t be out of place on an Italian countryside dinner table. Antonio Crisci of Non Solo Pizza in Parnell is adamant our wholemeal sourdough reminds him of the bread he ate growing up in his home town in Naples.
The wholemeal flours and olive oil give this loaf a softer crust than other sourdoughs. The wholemeal and wheatgerm seriously pump up its nutritional value as well as helping to further extend this sourdough’s great keeping qualities.