Dark Rye Sourdough
$11.00
This deeply complex flavour bomb is crafted with wholemeal rye and spelt flour mixed with dark malt.
Baked in a tin, we trap in the moisture to give you a soft chewy crust, dense crumb and that trademark European character.
Each loaf is made using premium Australian ingredients with no added nasties.
How to use:
- Hot English mustard, corned beef and sauerkraut.
- Smoked mackerel, pickled onion and dill.
- Strong cheese like Gorgonzola dolce and candied walnuts.
WHOLEMEAL RYE FLOUR, WATER, PREMIUM WHEAT FLOUR (Thamin, Folic acid), SOURDOUGH CULTURE (WHOLEMEAL SPELT FLOUR (WHEAT), WHOLEMEAL WHEAT FLOUR), GOLDEN SYRUP, DARK MALT (GLUTEN), SALT, OLIVE OIL
ALLERGENS: GLUTEN, WHEAT, RYE
Store in a cool dry place for up to 4 days. Store frozen (sealed) for up to 6 months.