100% Rye

100% wholemeal rye 600g tin loaf made with a rye sourdough. This baby tin loaf is the most versatile loaf in the bread family. Inclusions today are : dark roasted barley malts,  seeds (pumpkin/sunflower/flaxseeds/chia seeds)

This is my super healthiest loaf and the lowest in gluten. Loved by many for its dense, strong, earthy flavors.

Ingredients : organic wholemeal rye, rye sourdough, seeds, akamas salt, water (for allergens see ingredients in bold)

No yeast - no dairy - no honey or sugar

 Rye flour is high in protein and low in gluten (Not gluten free). It differs from wheat flours in the type of gluten it contains. The gluten, which forms the elasticity in dough is absent, and therefore doughs made only with rye flour will not hold the gas produced by the sourdough during fermentation (this results in a small and compact loaf of bread and this is exactly what makes it the number one choice of athletes and gluten resilient people). 

Malty, nutty, slightly milky, intensely fruity, rye has a complex flavour profile that imparts a sour taste to baked goods, including this popular 100% rye bread sourdough loaf.

Rye bread has a lower glycemic index than white bread - especially in cases of whole grain rye like the one used to make this bread.