The recipe of this dark rye bread was inspired by a unique taste of Narochansky scalded rye bread developed over fifty years ago in Belarus (then USSR). Sheer taste of rye is enriched by addition of potato, rye malt, hint of honey and spiced up by fennel, anis, caraway seeds and coriander resulting in aroma with mild fruity notes.

Serving suggestion: The bread will enhance taste of any meat or quark cheese sandwich