MOLENBURG TIN LOAF

Our Molenburg loaf was one of our first breads evermade. It is full of overnight soaked purple kibbled wheat and given a good length of fermentationto fully develop the flavours of any bread. You will find it has a great shelf-life; not that it will last that long in any household becase it is so damn delicious.

Ingredients by weight

Wheat flour, kibbles wheat, yeast, bread improver (emulsifier (472e,481,471, soya flour, free flow agent (170) enzymes),  bread improver (soya flour, emulsifier(471) enzymes), vegetable shortening (Water, Vegetable Oil, Sugar, Emulsifier (475)), Soya flour, iodised salt, ascorbic acid