Our classic stone baked sourdough vienna.
White flour mixed with 20% wholewheat flour made over 8 hours at room temperature then slow fermented in the fridge for 16 hours for that extra sourdough flavour!
If you are interested in a organic version of this bread using the best organic flours visit here
- Nut free
- Dairy free
- Egg free
- Vegan friendly
Bread should be stored in an air-tight container, but still have some room to breath.