Please take note: this loaf is now baked in a loaf pan and is sandwich loaf shaped, rather than a classic batard. Pictures will be updated soon!
Our base sourdough recipe, which is a mixture of whole wheat and bread flour with a granola touch. Local honey and old fashioned oats are mixed into the dough for a slightly softer and mildly sweet loaf, with the added nutrient and fiber boost. The oats are soaked to increase their digestibility.
Preorder for pickup on FRIDAY May 16