Wholemeal spelt bread, naturally leavened, 1 kg

Description

Made with a mix of wholemeal spelled and soft wheat flours, our “old bread” is leavened naturally and only with sourdough.

The process of leavening and ripening the bread takes at least 20 hours, and does not employ any other type of yeast but our own sourdough starter.

N.B. Orders including bread are sent on Tuesdays to facilitate the shortest possible delivery time.

Our bread of yesteryear

From the best flours and grains, here is our bread of yesteryear, naturally leavened with sourdough and no artificial additives.
Digestible and long-lasting, good, healthy, safe.

From the Capoccia Bio Bakery…

…only fragrant, healthy and tasty foods prepared from Capoccia Bio raw materials.

Combined by the Bakery Chef with ingredients from carefully selected Italian suppliers, they give life to small masterpieces of peasant bread-making and pastry-making.

The energy needs of the entire bakery and laboratory are part of the company’s self-production capacity, using only electricity without the use of fossil fuels or other polluting energy sources, thus resulting in a fully sustainable co and zero energy impact on the planet.