Ernest Sourdough Marvellous Malted Brown Bread is a high fibre loaf made with 80% wholemeal flour for a hearty texture. This Welsh bakery bread is soft enough for sandwiches and terrific for toast, offering a traditional sourdough taste.
Sliced Malted Brown Sourdough Bread. 80% Wholemeal Flour, 20% White Flour. Marvellous malted brown sourdough. Soft enough for sandwiches, terrific for toast. Welsh Sourdough. High in fibre, source of protein. No artificial preservatives or flavourings. Suitable for vegetarians.
Ernest Brace was raised in his father's bakehouse in Pontllanfraith. He had a passion for baking, but the 1st world war intervened. He joined the royal flying corps and after the war, opened his own bakery three miles from his father's in the mining village of Oakdale. As the business grew, he incorporated his father's bakery and the family business continues to this day. We still have Ernest's recipe book which contains the knowledge of long fermented breads.
| Per 100g | Per 64g slice | %RI per slice | |
|---|---|---|---|
| Energy | 941Kj / 222Kcal | 602Kj / 142Kcal | 7 |
| Fat | 0.8g | 0.5g | 1 |
| - of which saturates | 0.2g | 0.1g | 1 |
| Carbohydrate | 40.1g | 25.7g | 10 |
| - of which sugars | 1.6g | 1.0g | 1 |
| Fibre | 6.4g | 4.1g | - |
| Protein | 10.5g | 6.7g | 13 |
| Salt | 0.73g | 0.47g | 8 |
Reference intake of an average adult (8400Kj/2000Kcal)
Ingredients: Wholemeal Wheat Flour (40%), Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Folic Acid, Thiamin) (17%), Water, Fermented Wheat Flour (<1%), Salt, Malted Barley Flour (<1%)
Dietary Information: Suitable for Vegetarians. Free From Artificial Flavours. Free From Artificial Preservatives.
Allergy Advice: For allergens, including Cereals containing Gluten, see ingredients in bold. May contain Oats & Rye.
Country of Origin: United Kingdom
Storage: For best before see label. Store in a cool dry place, particularly in warm weather. Once opened, reseal product to retain freshness. Freeze as soon as possible on day of purchase and defrost at room temperature. Consume within 3 months of purchasing.
Preparation: Flour, water, salt, fermented wheat, malted barley flour. 24 Hours from starter to finish.
