

GAIL's Seeded Sourdough is a British bakery favorite known for its seed-laced crumb and chewy crust. This sourdough bread is baked fresh with natural ingredients and is ideal for toasting or serving with soups.
Baked & delivered fresh from the oven, the GAIL's Seeded Sourdough is a favourite amongst our bakery customers. Whilst developing this recipe we added as many seeds as the dough would take, then we added some more. The result is a full-flavour loaf with a rich, seed-laced crumb and a crunchy, chewy crust.
HOW TO ENJOY
A long-standing favourite, the GAIL's Seeded Sourdough holds its own on any dinner table. Perfect spread with butter and Marmite, or toasted and dipped into a hearty soup.
STORAGE
Baked fresh and never with any preservatives, we recommend storing GAIL's sourdough in a cool, dry place. To keep the bread for longer, slice immediately and store in an airtight container in the freezer, taking out slices and toasting, as desired.
Towards the end of its life, we recommend transforming the loaf into a croque monsieur or bruschetta.
For best before date, see pack.
Country of origin: United Kingdom
| Typical Values per 100g | |
|---|---|
| Energy (kj) | 961 |
| Energy (kcal) | 228 |
| Fat (g) | 6.41 |
| Saturates (g) | 1.1 |
| Carbohydrates(g) | 36.7 |
| Total Sugars (g) | 0.5 |
| Fibre (g) | 2.9 |
| Protein (g) | 4.0 |
| Salt (g) | 0.9 |
Package type: Loose
Other Information:
Storage: Ideally, store in your Gail's paper bag. You can freeze the bread for 1 month, but never refrigerate.
Ingredients:
Flour ( Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamine), Water, Sunflower Seeds (3%), Brown Linseeds (3%), Pumpkin Seeds (3%), White Sesame Seeds (3%), Black Sesame Seeds (3%), Rye Flour (2%), Malted Wheat Flour, Salt, Wheat Gluten, Spelt Flour ( Wheat )
Allergen Information:
May Contain Cereals Containing Gluten, May Contain Eggs, May Contain Milk, May Contain Nuts, Contains Rye, Contains Sesame, May Contain Soya, Contains Wheat. Made in a bakery that also handles Milk, Egg, other Cereals containing Gluten, Nuts and Soya.