Dark Rye Sourdough
Northern European style. Fresh house-milled rye flour. Dark, dense and a bit nutty.
House-milled rye flour, water, wholemeal spelt, house milled wheat, wholemeal spelt, golden syrup, medium malt, salt, dark malt.
Store in a cool dry place for up to 4 days. Store frozen (sealed) for up to 6 months.