A Hannam & Co loaf takes approximately three days to prepare.
Whole, de-hulled buckwheat seeds are soaked overnight to activate the germination process. The seeds are then ground with water and sea salt before being naturally fermented for 24 hours. The mixture is hand-portioned, baked and thoroughly cooled – up to 24 hours – before it can be sliced and packaged.
Our factory has a Certificate of Acceptability. Microchem has provided shelf-life tests and the nutritional analysis. The bread has been certified free of gluten, lactose and egg by FACTS.