Millers Loaf

Back in the olden days, the floor of the flour mill would be swept clean after a hard day’s stoneground milling. As the story goes, the remnants of each of the different flours was then collected, bagged and sold as ‘millers flour’. This loaf is named millers loaf as it uses a white, wholemeal and rye flours, combining the best of a few worlds. The white flour gives it a lighter characteristic with a more open crumb, while the wholemeal and rye flours add a distinct flavour of the earth and