One of our most popular and enduring breads, Mountain Rye is baked to the same traditional German recipe as the Rye Sourdough that produces the authentic taste and texure of a European bread. Only rye grain is used with a natural sourdough fermentation. Caraway seeds, fennel seeds and coriander add the extra taste sensation that keeps our customers coming back for more. A real taste of Europe in New Zealand
Rye breads can be eaten hot or cold and in Europe they are very thinly sliced and eaten as part of a traditional breakfast with cold meats and cheeses. The whole rye grain produces and exceptionally high fibre bread so you can enjoy the health benefits without compromising on taste.
Unlike the white breads, rye breads develop their best taste and texture over a number of days as their crust (outer) and crumb (inner) mature. So don't be concerned if your bread seems 'hard', simply slice it finely and enjoy the authentic and natural tangy taste.
To allow this bread to develop, store it in cool, dark place, but never in the fridge. Rye breads also freeze well so long as they are carefully wrapped before freezing.
Sometimes we are not able to source organic coriander so we do have to resort to non-certified organic supply.