Only available on Thursdays.
A sour, moist and dense German loaf, with sunflower seeds and whole cracked rye grains for added texture. This beautiful bread is a totally different animal to wheat-based breads, and is best sliced thinly and kept in the fridge.
This bread is wheat-free, but rye does still contain gluten. A small amount of commercial yeast is added to this recipe to ensure a good rise, but it is mostly leavened with a rye sourdough culture.
Great for: topping with cream cheese and smoked salmon, or Vicky's favourite, mashed bananas.