100% Rye (figs/seeds/fennel)

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

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, figs, seeds, fennel 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.  The number one choice of athletes and gluten resilient people.

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.