100% Heritage Wholegrain Sourdough Babka.
We will be baking these for the last time this summer on the 23rd, 24th and 25th of August.
Inspired by our trip to the UK Grain Lab in May where we met Dawn, the founder of Evelyn's Crackers and The Grain Project. Like us, Dawn has been pioneering the use of wholegrain in Toronto. It was a real meeting of minds and beyond a pleasure to taste her own Babka in Nottingham. Our new Sourdough Babka is an ode to her and all bakers committed to the grain in its whole form.
Each Babka is made over a 3 day period using the best ingredients we can get our hands on. High in fibre and antioxidants, though sweet and indulgent, it's a real bowel feed! Each of our products is tested on Karen who continues to manage her IBS symptoms through our signature bakes. A thick slice of this in the morning with her usual aero press coffee has been a very non-guilty pleasure of late!
Oak Forest Mills in Kilkenny grow their heritage grain organically. We absolutely adore using Pat and Emma's phenomenally milled grain. Our friends at Lovegrass are always milling us the best teff seed from the plains of Ethiopia and our friends at Wild Farmed Grain have been milling us incredible Population Wheat for a while now. Together, these wholemeal flours provide your bowel with the complex carb it needs to stay in good gut health. Our friends Sinead and MJ at Gleann Bui deliver us fresh raw milk every Wednesday and Brian at Mad Yolk Farm delivers us his regeneratively farmed eggs. Shane at nearynogs is making world class chocolate on the Mourne Coast by hand, using solar powered energy. We're using his Nicaragua cacao in this recipe which is creamy, sweet and woody. Blended with our mate's Achill Sea Salt, sugar and hazelnuts, the Babka filling is what dreams are made of! Our Raw Cacao comes from the Burren where Hazel Mountain are grinding down a single estate bean from Venezuela. Soft, nutty flavours high in antioxidants, magnesium, calcium and fibre.
We bake our Babka on Tuesdays, Wednesdays and Thursdays. Orders can be picked up from the TEACH in Westport on any of these days or delivered throughout Ireland and into the UK Wednesday through to Friday.
Wholemeal Spelt, Wholemeal Population Wheat, Chocolate, Raw Cacao, Regenerative Egg, Raw Milk, filtered coffee, Butter, Wholemeal Teff, Milled Flaxseed, Wheat Leaven, Rye Starter, Local Honey, Sea Salt, Hazelnuts, Light Brown Sugar, Cinnamon.
Allergens in bold.
Shelf Life and how to store it.
1 week kept in an airtight container. This loaf freezes exceptionally well. We recommend slicing it before freezing, that way, slices can be defrosted one at a time. It tastes just as good post freezing... though we might be biased! :)
How many slices per loaf?
8 super thick slices. 10 regular sized. If you are using one slice as a meal then we recommend cutting it into 8 slices so that you get the phenolic feed you need! It is very filling!
If you are eating the happy tummy loaf to manage gut related symptoms, this is an exceptional loaf to sit alongside that product in the management of your symptoms.