High Protein Bread | Sourdough

Made with whole grain High-Protein Bread Flour, Walnuts, Almonds, and Pumpkin Seeds. This bread offers 6 grams of protein per slice, which is same as eating an egg (which contains 6 grams of protein). It is also a great source of fiber.
Ingredients: wheat flour, pecans, almonds, pumpkin seeds, water, salt, and starter (flour and water).

organic flour, walnuts, almonds, pumpkin seeds, water, salt, and starter (flour and water).

We recommend keeping your bread uncovered on your counter rather than in the fridge or a plastic bag. We place our loaves cut side down, so that the crumb isn't exposed to air, while the crust slowly stales.* In a sealed plastic bag, the crust will soften, as the moisture from the bread has nowhere to go, eventually leading to a moldy loaf.

If you don't expect to finish your loaf before it stales, freeze it in a plastic bag. Slice it first, to make toasting ever more convenient.

Revive your stale loaf in the oven at 175°F for 15-20 minutes.

*Technical note: Staling has nothing to due with water loss, as bread actually only loses about 1% of water content as it ages. Rather, the gelatinized starch molecules form into crystalline regions, causing a tightening effect on the bread. By reheating it, you can temporarily disrupt the less stable regions of the chains comprising the starch molecules.

Approx. 24 oz

Vegan