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BREAD: Spelt and Oat Softie

Indie Bakehouse

Indie Bakehouse is a purveyor of slow-fermented artisan Sourdoughs, as well as rich wholesome cakes, cookies and all good things baked! Situated in Woolloongabba, we bake fresh bread in the early hours of the morning after a 3 day long, slow ferment using only wild yeast and our sourdough starter. We use certified sustainable wheat to help reverse climate change. Our loaves can be sliced & frozen with a lower GI due to the long ferment.

Spelt and Oat Softie is the best sourdough sandwich loaf with a wonderful fragrant soft crust.

Ingredients: Certified sustainable strong bakers flour, certified sustainable Wholegrain spelt, Burrum biodynamic oats, rice bran oil, rice malt syrup, Olsson’s salt, wild fermented Brisbane yeasts

Collections: Bakery, Bakery

Type: Bakery

Vendor: Indie Bakehouse

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