Country Oat Loaf
A close-crumbed oat loaf with a mahogany crust. Sliced thick for toast, or torn for soup.
- Free from gluten
- Free from wheat
- Free from dairy
- Free from egg
Brand archive This piece is not for purchase. It is shown as part of the Free From Shop editorial range and would pass to the next owner of the domain and website.
- Origin
- Stone-milled oats, Somerset water, overnight ferment.
- Pack
- 800 g loaf
- Status
- Editorial only — no basket, no checkout
Wheat is a habit more than a necessity. This loaf is built on oat flour, a little psyllium for structure, and a long, cool ferment that gives it the tang of a country sourdough without the gluten that usually comes with one.
The crumb is tight and moist; the crust takes well to a hot pan. It is the house loaf of the archive — the one we imagine on a weekend table with cultured oat crème and bitter leaves.
Baked as a round, not a tin, so that it looks like bread rather than a substitute for bread.
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