Whole wheat sourdough bread

Whole wheat sourdough bread is nutritious and full of flavor

Whole wheat sourdough bread combines the nutritional power of the whole grain with the benefits of natural fermentation. The result: more nutritious, more digestible and packed with flavor.

• Easier to digest

Fermentation breaks down phytic acid, allowing your body to better absorb minerals such as iron and zinc.

• Longer satiety

Whole grain cereals are naturally high in fiber. Combined with sourdough, they provide slower digestion and stable blood sugar levels.

• Better absorption of nutrition

The sourdough makes the nutrients in the whole grain flour more available to your body.

• Deep flavor & firm texture

The slow aging gives the bread a rich, slightly sour touch and a firm, artisanal texture.

• Stays fresh longer

Because of the natural acids in sourdough, bread is less likely to dry out and has a naturally longer shelf life.

Freshly baked whole wheat sourdough bread, delivered to your home

This sourdough bread is a bake-off bread, but not as you know it from the supermarket. This bread is baked especially for you and perfect for immediate use. It involves an artisanal process. And that's why at Pit&Pit we stick to a well-oiled process:

You can order your fresh bread weekly from Wednesday to Sunday. The baker gets to work on all orders Sunday night and Monday. On Tuesday, they are shipped out. And on Wednesday, you receive your delivery. This also means that if you place other products with your order, they will be shipped along with the breads.

So you will receive your entire order the following Wednesday

Fresh sourdough bread on the table in 10 minutes

Preheat the oven to 210 degrees, bake for 6 to 10 minutes. Then let it cool for a moment and this delicious fresh bread with crispy crust is ready to be cut.

This bread is like a traditional whole wheat bread, but sourdough. At 700 grams, you have ordered a medium-sized loaf. To give you an idea of the dimensions, the bread measures about 20 by 15 cm. It comes in a bag for baking at home.

After baking, this bread keeps longer than a traditional bread. Note that you bake off the bread no later than Friday in the week of receipt. You can also freeze them and bake them at another time. This does not detract from the quality.

From the artisan baker

The 24 hours preceding the process, you reap the benefits. Because this sourdough bread is prepared according to traditional methods. With only the best ingredients: stone ground flour, sourdough culture, water and sea salt.

An artisan family business bakes this bread. They choose honest products with an authentic taste. And above all pay attention to the process, because sourdough is real craftsmanship.

The baker has to watch, smell and taste carefully while the lactic acid bacteria are at work digesting the gluten in the flour. Which, by the way, is a spontaneous and natural process. It takes time, technique and experience to achieve the right consistency and sourness. But many bakers find the end result worth it. And you taste that it's good.

Fresh and storable, without additives

Once baked, this bread stays nice and fresh for five to seven days. This is because there is a lot of water in the bread. Because there are absolutely no additives.

A little tip: if you want to keep the crust nice and crispy, reheat the bread for about two minutes in the oven at 220 degrees.

Ingredients

Whole wheat wheat flour, water, liquide levain (wheat flour, water), sea salt

Allergens

This product contains the following allergens: gluten(wheat), gluten.

This product is packaged and/or stored in a facility that also processes products containing nuts, peanuts, mustard, celery, gluten, sesame, soy and sulphite. Despite all precautions, this product may contain traces of these allergens.