After baking at home for several years I decided to take the plunge and build a small bakery on our property. After the first year of producing small batches of hand made bread and a break of almost 10 months to relocate the bakery, I am now trying to make the same bread in larger quantities for wholesale in local farm shops, restaurants and pubs. Per Nevrin, January 2018
White organic flour, stoneground wholemeal flour, sea salt and water. Slow fermented dough and long proofing times gives this bread lots of flavour and a chewy crumb.