Little Clowder Bakehouse
Wensleydale & Cranberry Sourdough Loaf
Wensleydale & Cranberry Sourdough Loaf
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A small 100% sourdough loaf that is both sweet and savoury. Made from Shipton Mill's organic white bread flour with little nuggets of mild, creamy Wensleydale cheese, and a generous helping of sweet, tangy cranberries. Great on its own spread with butter or paired with other cheeses.
Ingredients: Organic White Wheat Flour (with added non-organic Calcium Carbonate, Nicotinamide, Iron and Thiamine); Water; Wensleydale Cheese (Cows' Milk); Dried Cranberries (Sugar, Sunflower Oil); Sea Salt.
For allergens including cereals that contain gluten please see ingredients in bold.
Suitable for vegetarians.
Bakehouse handles gluten; eggs; milk; tree nuts; peanuts; soya; sesame and sulphur dioxide.
If you have any concerns about allergens prior to ordering, please contact: cate@littleclowderbakehouse.com
Delivery
Delivery
Delivery is free.
We currently deliver to Washingborough and Heighington addresses only.
Your order will be delivered on Friday after 5.00 p.m.
Storage
Storage
Shelf Life:
Little Clowder Bakehouse products are made without the use of preservatives and chemicals but will keep for at least 3 to 4 days from delivery, in a cool dry place.
Freezing:
Place in an airtight freezer bag and then wrap in foil (double wrapping
helps to avoid freezer burn), and label with type of bread and the date. Freeze
at -18°c for up to 6 months.
Slicing the bread prior to freezing is a great idea because it means you will
only need to thaw the amount required at any given time… or you can just pop a frozen slice straight into the toaster!
If you have a whole frozen loaf simply remove it from its freezer wrap, cover and leave to defrost for 4 to 5 hours. To refresh your thawed loaf, heat your oven to 180°C fan, lightly dampen the loaf all over with tap water and place it in the oven for about 10 to 15 minutes.
