Slow-roast tomato sourdough

• OK
  co a sliced sourdough made with semi-dried op tomato
• OK
  sun-dried tomato paste and basil. co to ** baskets
• OK
  *********... /text 500g ingredients wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin)
• OK
  water

  Essential base ingredient for countless foods and beverages; serves as solvent and texture modifier.
• OK
  semi-dried tomato (7%)
• OK
  sun-dried tomato paste (4%) (sun-dried tomato, sunflower oil, salt, white vinegar, black pepper, garlic, rosemary, basil)
• OK
  fermented wheat flour

  Wheat flour that has undergone fermentation, typically with yeast or lactic acid bacteria, used to help leaven or alter flavor in baked products.
• OK
  rye flour

  Finely milled flour produced from rye grains; a common cereal grain used in breads and baked goods.
• OK
  salt

  Common mineral compound (sodium chloride) used as a seasoning and preservative across cuisines.
• OK
  basil

  A leafy herb used fresh or dried to flavor dishes; not typically processed as a food ingredient beyond drying or freshness.
• OK
  potato starch

  A basic, finely ground starch derived from potatoes; used as a thickener and binder in foods.
• OK
  sunflower oil

  A neutral-tasting culinary oil pressed from sunflower seeds, rich in unsaturated fats and commonly used for frying and dressings.
• OK
  rice flour

  A finely milled flour from milled rice, commonly used as a gluten-free thickener or flour substitute in baking and cooking.
• OK
  ascorbic acid (flour treatment agent)

  Ascorbic acid (vitamin C) used as a dough conditioner to strengthen gluten structure in flour.
• OK
  rapeseed oil. allergy advice for allergens
• OK
  including cereals containing gluten
• OK
  see ingredients in bold. also
• OK
  may contain egg
• OK
  milk

  A dairy liquid produced by cows; a basic, widely used food ingredient.
• OK
  soya and sesame. home freezing for best quality
• OK
  freeze as soon as possible and always within the best before date. use within 1 month. to use from frozen: plement the requiremember of slices from the loaf. do not use a www.ng before freezing
• OK
  place in apart (gb)
• OK
  manchest ha typi en (k fi pro)

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