Rye has become increasingly more popular over the last few years as an alternative to wheat. Some people find it easier to digest, whereas some just prefer the flavour. See what you think.
- How we make it:
Our Rye Sourdough is made from 100% local rye flour, water and salt - no wheat flour and no added yeast. These take a couple of days to make as with most levain breads. We take a portion of our rye sourdough starter and add this to our flour, water and salt to make a dough which is then left to prove in cane Bannetons (proving baskets). We tip the dough out onto a peel and slide them into our British stone-tile deck ovens to bake for around half and hour.
- Try it with:
Making toasted sandwiches - the rye will add extra flavour and is fantastic with meltable cheeses such as gruyere or emmental.
Base Ingredient: Rye
Allergen advice: Contains Rye, gluten
Yatton, England, United Kingdom