A hearty wholemeal loaf made with organic wholemeal flour, organic white flour, a little stoneground organic rye, water and sea salt. Linseeds, pumpkin, sesame and sunflower seeds (and whatever else I have knocking around) for crunch, flavour and nutritional extras!
Please note that Sarah uses nuts, seeds, milk and eggs in some recipes baked in the Roseawall Bakery kitchen.
We really enjoy and appreciate this service and how it introduces us to vegetables that we hadn't cooked previously.
It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves them!
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