50/50 Organic Rye Sourdough

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.

*Please note Rye sourdough has a naturally dense, moist crumb and is best enjoyed 12–24 hours after baking once fully set.