Sourdough boule with cheese bits and olives folded in, creating a beautiful ripple and texture. 20% whole wheat, several hours cold retard for better digestibility and nutrition, this one will be fantastic with a bowl of soup or salad or as an accompaniment to your morning eggs.
About Sourdough: Centuries old tradition of baking bread, this one uses no commercial yeast. Instead it relies on a 'wild yeast' starter & slow rise / fermentation, which breaks down the gluten into amino acids. This translates into easier digestion even for those who are sensitive to gluten. The slow process (15 hours) not only produces more flavour (and a slight tang), it also translates into a bread that is full of naturally occurring nutrients.