Sourdough Batard

Wheat flour is a staple ingredient in bread-making, providing structure and texture. It is a refined grain, which means it lacks some nutrients found in whole grains. However, it is essential for the traditional texture of sourdough bread.

Water is a fundamental ingredient in bread, necessary for hydration and gluten development. It is a natural, unprocessed ingredient with no additives. Water helps activate yeast and contributes to the dough's consistency.

Stoneground wholemeal flour retains the bran and germ, providing more fiber and nutrients than refined flour. The stoneground process is less intensive, preserving more of the grain's natural nutrients. It contributes to a richer flavor and improved nutritional profile.

Mixed grains add variety and nutritional diversity to the bread, often including oats, barley, and other whole grains. These grains provide additional fiber, vitamins, and minerals. They enhance the texture and flavor of the bread.

Rye flour is a whole grain flour that adds a distinct flavor and nutritional benefits to bread. It is high in fiber and contains essential nutrients like magnesium and phosphorus. Rye flour can improve the bread's texture and nutritional profile.

Cereals and seeds add texture, flavor, and nutritional benefits to the bread. They are rich in fiber, healthy fats, and essential nutrients. These ingredients enhance the bread's nutritional profile and provide a satisfying crunch.

Sunflower seeds are a nutritious addition, providing healthy fats, protein, and essential vitamins and minerals. They are a good source of vitamin E and magnesium. Sunflower seeds add a nutty flavor and crunchy texture to the bread.

Sesame seeds are a nutritious ingredient, rich in healthy fats, protein, and essential minerals like calcium and iron. They add a nutty flavor and crunchy texture to the bread. Sesame seeds are known for their antioxidant properties.