What makes it different
We start with whole wheat berries, not a bag of flour. On bake day we grind them on our own small stone mill, so everything in the grain — the bran, the germ and the soft white middle — goes into the dough. Nothing is sifted out, and nothing needs to be added back.
The dough gets time. We mix the fresh flour with water and let it rest before the salt, a little sugar and the yeast go in. Then it rises in the tin and bakes until the top tears open and the crust is deep gold.
What you get is a hearty, moist loaf with a nutty, slightly sweet taste and an open, tender crumb. Curious why fresh flour matters? Read why freshly milled.
Keeping it fresh
- Keep it in its paper bag, or wrapped in a clean cloth, at room temperature. It's at its best within three days.
- Skip the fridge — bread goes stale faster there.
- To freeze, slice it once it's cool, bag the slices and freeze for up to a month. Toast them straight from the freezer.