Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
40% Rye Sourdough (Organic)
A refined loaf that balances the earthy, nutty warmth of rye with the bright lift of a long-fermented sourdough. Crafted with 40% organic rye flour, this bread offers a complex flavor profile and a tender crumb—ideal for hearty sandwiches, open-faced toasts, and classic European pairings.
Key Characteristics
Flour blend: 40% organic rye flour, 60% organic bread flour for structure and chew
Crust: Deeply caramelized, crackly exterior with a subtle sheen
Crumb: Moist, slightly dense but springy; irregular, small-to-medium alveoli
Flavor: Mild lactic tang from long fermentation, pronounced rye earthiness, hints of caramel and toasted grain
Aroma: Warm, wheaty with gentle sour notes and a touch of toasted malt
Serving Suggestions
Open-faced rye with cultured butter, flaky sea salt, and honey
Smoked trout or gravlax with dill crème fraîche and thin-sliced cucumber
Hearty sandwiches: roast beef, caramelized onions, and horseradish aioli
Accompaniment to strong cheeses: aged cheddar, Gruyère, or tangy goat cheese
Toasted and topped with soft scrambled eggs and chives for breakfast
Storage & Refreshing
Keep at room temperature in a paper bag or a linen-lined bread box for up to 3 days to preserve crust texture.
For longer storage, freeze sliced; toast or warm directly from frozen.
To refresh, steam briefly in a covered skillet or warm at 350°F for 8–10 minutes.
40% Rye Sourdough (Organic)
A refined loaf that balances the earthy, nutty warmth of rye with the bright lift of a long-fermented sourdough. Crafted with 40% organic rye flour, this bread offers a complex flavor profile and a tender crumb—ideal for hearty sandwiches, open-faced toasts, and classic European pairings.
Key Characteristics
Flour blend: 40% organic rye flour, 60% organic bread flour for structure and chew
Crust: Deeply caramelized, crackly exterior with a subtle sheen
Crumb: Moist, slightly dense but springy; irregular, small-to-medium alveoli
Flavor: Mild lactic tang from long fermentation, pronounced rye earthiness, hints of caramel and toasted grain
Aroma: Warm, wheaty with gentle sour notes and a touch of toasted malt
Serving Suggestions
Open-faced rye with cultured butter, flaky sea salt, and honey
Smoked trout or gravlax with dill crème fraîche and thin-sliced cucumber
Hearty sandwiches: roast beef, caramelized onions, and horseradish aioli
Accompaniment to strong cheeses: aged cheddar, Gruyère, or tangy goat cheese
Toasted and topped with soft scrambled eggs and chives for breakfast
Storage & Refreshing
Keep at room temperature in a paper bag or a linen-lined bread box for up to 3 days to preserve crust texture.
For longer storage, freeze sliced; toast or warm directly from frozen.
To refresh, steam briefly in a covered skillet or warm at 350°F for 8–10 minutes.