Our super seeded sourdough loaf, filled with toasted pumpkinseeds, oats, linseeds and cracked corn. The seedmix is soaked in oat milk before we add it to the dough.
The dough is made with local flour. It has been fermented for 26 hours. This makes it easier to digest and also gives the fruity slightly sour taste. The fermentation in combination with the wet dough ensures that the bread remains fresh for a long time.
If you would like to freeze part of your loaf, we recommend cutting it in half and wrapping it in plastic before freezing it. When you want to eat it, take it out of the freezer and let it thaw completely before putting it in the oven at 200 degrees for 10 minutes. This way it will taste freshly baked!
