Wild Wheat Bread of the Month: Seaweed Sourdough


Wild Wheat's October creation is a traditional sourdough made with locally grown wheat and flavoured with karengo seaweed. It has a soft springy crust and a subtle salty savoury finish. 

Store your sourdough wrapped in a teatowel at room temperature. It will still be good toasted 2-3 days later, and also freezes beautifully. Pop the defrosted loaf in a moderate oven with a little water spritzed over the top for 10 minutes to freshen the loaf.

Vegan - no refined sugar - dairy free - no preservatives