Combining our classic sourdough batard recipe with premium rye, we have crafted a flavoursome loaf with a thick crust and dense centre.
Each loaf is crafted using our sourdough starter, which has been slow-fermented for 72 hours, before we stone-bake our Rye Sourdough to perfection.
Store in a cool, dry place. You can also freeze our artisan loaves in an airtight container or bag for up to one month.
In the (unlikely!) event that you donât finish your bread on the day of purchase, you can refresh it in a 220-degree oven for 3-5 minutes or until the crust is crisp.
Wheat Flour, Water, Rye Flour (9.8%), Stoneground Wholemeal Flour, Honey, Sunflower Seeds, Pumpkin Seeds, Salt, Malt Flour (Barley), Vitamin (Folic Acid).
CONTAINS WHEAT, GLUTEN, BARLEY, RYE.
MAY CONTAIN SESAME, DAIRY, SOY.
NO ARTIFICIAL COLOUR, FLAVOURS, PRESERVATIVES.
Average Quantity Per Serving | Average Quantity Per 100g | |
---|---|---|
Energy | 550kJ | 1100kJ |
Protein | 3.8g | 7.7g |
Fat â Total | 1.6g | 3.1g |
Fat â Saturated | 0.2g | 0.4g |
Carbohydrate â Total | 25.2g | 50.4g |
Carbohydrate â Sugar | 1.3g | 2.5g |
Dietary Fibre | 3.1g | 6.3g |
Sodium | 212mg | 425mg |