Steel-cut oats are pre-fermented and softened for two days before being added to the sourdough late in fermentation. This means there are two levels of fermentation and two layers of flavour. Add a spoonful of honey, and you have double deliciousness.
The extra fermentation also makes the bread more digestible and nutrient-rich. Those with gluten sensitivity may find this easier on the digestive system than other loaves.
And, as with all Happy Monk breads, it is baked in our wood-fired oven for true artisan quality.