Made using the same dough as the Whole Wheat Bâtard. Blend of four different flours, three varieties, from two BC organic farmers.
Heirloom and modern varieties (Marquis, PPB Fraser, AC Andrew), hard and soft wheat, red and white wheat. A loaf that demonstrates resilience and diversity in an organic food system. Dark, thin crust. Lasts up to a week wrapped well at room temperature.
Seed mix is added during the fermentation stage. Baked in a strapped loaf pan.