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Rye Sourdough

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WHEAT FREE, YEAST FREE, HIGH FIBRE, Our signature bread. Rye Sourdough is a traditional German style, full flavoured rye bread. Rye Sourdough is best kept in a cool dark place - but not in the fridge - to allow it to develop it's outer crust and ripen the flavour of the moist inner crumb.

We love this bread sliced thinly with some flavoursome pate and gherkins, or for a continental style breakfast with boiled eggs and thin sliced bread and butter. And with a mighty 13.5g of fibre per 100g it's extra healthy too!

Available in 700g and 1kg

Ingredients
Wholegrain Rye Flour
Kibbled Rye
Sourdough
Sea Salt
Rye Flakes

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Shipping Rates

Freight just $5 per order up to 10 kgs anywhere in New Zealand (except for Rural Delivery and Waiheke Island)

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Bread Facts

Did you know?

If you keep your bread in a paper bag or, even better, in a bread bin (cupboard/drawer), it stays moist and slowly develops a firmer crust. Rye sour dough bread can be eaten after weeks if its kept in dry and cool conditions! Backferment bread is consumed best within 10 days, as it becomes dryer after that.