A hearty, slow-fermented sourdough made with a 50/50 blend of stoneground organic rye flour and organic white flour. The rye brings depth, earthiness, and a soft tang, while the white flour provides lightness and structure.
Naturally leavened with no commercial yeast, this 800g loaf is dense yet airy, flavourful yet balanced — ideal for toast, cheese boards, or open sandwiches. Stoneground rye adds complexity and nutrition, with a beautiful rustic crust and tender crumb.
