We upcycle left over grains from the brewing industry. These spent grains, that would otherwise be wasted, give the loaf a malty flavour with hoppy overtones. As part of our push towards higher sustainability, we hope to encourage a more circular economy where products are reused and recycled.
The flour in this loaf is grown using regenerative farming practices to support the environment and protest the soil nutrients.
With the addition of our 25 year old levain we have resulted in a delicious bread with a depth of flavour, a slight sour backnote, and a light, chewy bite.
Due to the way our products are crafted, products from The Yorkshire Loaf may not be suitable for customers with an allergy to Nut, Sesame, Milk, Egg, Soya, Wheat, Rye, Barley, Oat, Spelt (wheat) and Kamut (Wheat)
