Our rye & wheat sourdough loaf is made with Laucke Flour Mills rye flour (75%) and high-protein wheat flour (25%). This blend gives a predominant rye taste and texture with some lightness from the wheat.
Each loaf is fermented with our rye sourdough starter (wild yeast and lactic acid bacteria), hand-shaped, and baked in a bread tin.
The bread is tender and spongy with a moist texture and authentic rye flavour.
We recommend 'aging' the loaf (simply leave in paper bag) for a day or two to minimise stickiness when slicing.
We do not add dark colours, gluten powder, commercial yeast or artificial preservatives.
INGREDIENTS: rye flour, wheat flour, water, iodised sea salt
ALLERGEN INFORMATION: contains gluten (whilst due care is taken, our kitchen may have present: wheat, tree nuts, peanuts, sesame seeds, soy)