THURSDAY SPECIAL: Pain au Levain Malty Fruit Loaf (HD2 & HD3)

A delicious naturally leavened loaf made from my own blend of white, wholemeal, malt, rye and barley flours and packed with cranberries, raisins, sultanas and candied lemon & orange peel. The perfect treat for your weekend breakfasts (if you have any leftover you can slice then freeze, and toast slices straight from frozen under a grill). 

This loaf is a pain au levain, meaning it is naturally leavened (rather than using commercial yeast) and has been slowly fermented over a period of 48+ hours. This loaf weighs approximately 800g.

Best eaten on day of purchase (but also enjoyable on the following day due to the long fermentation!) This bread freezes very well. 

Ingredients: Wheat flour, barley flour, rye four, filtered water, cranberries, dried fruit [these contain: sultanas, raisins, currants, candied citrus peel, citric acid, sulphur dioxide, sunflower oil], salt.

Semolina may be used to dust trays/tins, and small traces of vegetable/rapeseed oil used to line trays/tins.

Contains gluten, wheat, barley, rye and sulphur dioxide

Best eaten on day of purchase, but this bread freezes very well! Simply wrap well in cling film or seal in a freezer bag and freeze on day of purchase. Allow to defrost IN the bag or cling film for 4-5 hours at room temperature (or until completely defrosted).

Allergens

Due to the environment in which this bread is made I cannot guarantee that it has not come into contact or contains traces of nuts or other all