Olive Sourdough

It begins with a blend of wheat and rye flours, combined with liquid and hard levains for a gentle, flavourful rise. Black olives are folded in just before the final mix. After 15 hours of resting in the fridge and 5 hours of proofing, it bakes into a crusty, aromatic loaf, bursting with olive goodness.

Ingredients: Wheat Flour, Rye Flour, Yeast, Salt, Natural Levain, Black Olives
Allergens: Contains Wheat (Gluten), Rye (Gluten)

Egg & Dairy-Free | 100% Vegan

Storage
-Room Temperature: Best consumed within below 2days
-Chilled: Store in the refrigerator and consume within below 4days
-Frozen: Keep properly sealed and consume within 1–2 months. We recommend slicing the loaf before freezing for easier portioning and reheating.

Heating
-For chilled or frozen sourdough, allow to defrost before reheating for best results.
-Conventional Oven: Reheat at 200°C for approximately 5 minutes.
-Air Fryer: Reheat at 180°C for approximately 8 minutes.
**Heating time may vary depending on the appliance and size/thickness of the bread.

Disclaimer: In the event an item ordered is out of stock or not available, we will replace an item of equivalent quality and price.