Miller loaf

Enriched, dark, medium size sourdough loaf from wheat flour, rye flour and malt, with a thin crispy crust and a light airy crumb, decorated with sunflower seeds, wheat brans, sesame seeds, linseed and oat grits.

Sourdough
Stone oven baked
Suitable for vegans

Suitable for vegetarians
Source of fiber

600 g
10 PCS C/S · 36 C/S PAL
Baking 210 °C · 9-11'
Part baked

Occasion

Breakfast, light meal, street food

The story behind

A German-inspired dark loaf with an extremely light, airy crumb and a thin, crispy crust. Although its made with wheat sourdough, rye and barley malt, the taste is rather sweet and nutty thanks to rye wholemeal grits, wheat bran, sunflower kernels and linseed. A very accessible sourdough loaf: one of the best-sellers in the range.

Tips & tricks

Centrepiece loaf on breakfast buffets and for country-style sandwiches or panini.
No need to bake the loaf first if you make panini.