Field to Fork Sourdough Loaf of the week only available on Shelf

As a result of joining the East Anglian Grain Alliance and with the aim of keeping to whole grain and avoiding fortifications we are going to be creating a whole grain “loaf of the week” it will be sourdough and will vary from week to week as we will choose only whole organic grains such as rye, heritage and ancient grains thus creating a sourdough loaf which is wholesome but unique and using our bakery millstones alongside small millers to give a unique fresh taste and other health benefits. Each loaf will have a slightly different colour across the crumb, and you may receive either a tin shaped one, or a freely baked rounded one. Each one will be 1kg pre-baking weight. Regarding colour; Khorasan is more creamy, peachy in hue, whereas Emmer has a pink shade, for example, and dark rye is, well, dark. The result of using this combination of grains and home milling is the avoidance of government advised fortifications. The resulting taste is beautiful. The health benefits are well documented but whenever you come in to the bakery I am happy to chat about it! 
I am teaming up with the East Anglian Grain Alliance so that I can keep stocked up on organic English grown long stemmed and heritage grains to use here in the bakery, I know the source of these grains. I will be viewing the fields, the farming methods and I will be milling it here. It’s genuine field to fork production. The quantity of loaves will vary and these can not be pre ordered as I don’t know the exact ingredients yet each week or quantities that I am able to produce so it’s a case of come at 9am and choose one from the shelves; surprise!