The recipe of this bread is based on the famous Russian Borodinsky Rye, yet it was fine-tuned to produce a bread with less dense, airier crumb. Each loaf radiates balanced aroma of ‘true’ traditional dark rye bread. Delicate taste is developed during many hours of multi-stage scalded rye and sourdough fermentation and enhanced by subtle…
Tag: Rye sourdough
Viru
Not your average bread. Viru is a bread originating from Estonia. We have perfected the recipe to deliver an authentic taste with light hints of honey and caraway seeds. This rye bread is both delicious and wholesome. Serving suggestion: It makes an excellent sandwich bread as well as a wonderful accompaniment to soups and salads,…
Bavarian Country Rye
Traditionally this medium rye (60%) bread was baked in Bavarian villages for special occasions. It has a crispy, chestnut brown, shiny crust and an open light-coloured crumb. For those who don’t want the white bread, but also not the full body of rye: here we have a tasty combination of the two grains. Serving suggestion:…
Multigrain Superloaf
Large (over 1 kg) “brick-shaped” light sourdough rye bread. The loaf has airy light texture, super-packed with chia and linseeds and aroma of rye infused with sweetness from the seeds. Serving suggestion: Versatile bread for sandwiches, really great with any topping you try
3-grain loaf
Another great German rye bread — loaded with seeds and flavour. Sourdough fermented combination of three cereals creates a bread with light-coloured crumb dotted with linseeds and dark brown crust. Rye meal is balanced well with wheat meal and oat groats. Slightly sweet taste is great and so are health benefits! Serving suggestion: Great with…
Cranberry Walnut sourdough rolls
As colourful as yummy these little rolls burst with cranberries and nuts packed inside dense texture of rye sourdough. Serving suggestion: Delicious with a little bit of fresh butter
Olive Rye Sourdough
We used a non-conformist approach to create our version of olive bread, combining traditional techniques used for rye, and especially dark rye sourdough breads in the north of Europe, with ingredients typical for Mediterranean breads. And the outcome is a soft, tangy crumb infused with the intricate aroma of Herbes de Provence and scattered with…
Ploughman loaf
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…
Swedish Rye
We found the recipe for this bread in the Bakers handbook published in 1935. Whilst light on rye this bread is prepared using the methods usually reserved for dark rye breads: sourdough, scalded rye, multi-stage dough preparation. Result is pronounced aroma of rye, feather softness of wheat, voluptuous shape; all this enriched by a heavenly…
Lumberjack loaf
A medium rye bread, Lumberjack is a wonderful all-around sandwich bread. Sunflower seeds, soya grits and crushed hazelnuts add texture to this delicious German loaf. Serving suggestion: Excellent companion for all types of sandwiches
Apple Rye Sourdough
This bread belongs to the new generation of scalded rye breads. Smaller rye content results in less pronounced rye taste. The recipe includes apple purée and cocktail of spices, like anis, caraway seeds to name a few. Together they create a unique refined taste of dessert bread. Serving suggestion: Enjoy it smothered with butter or…
Tirolean bread
Origins of this bread go back centuries when shepherds used to take it with them herding cattle in Alps. High content of rye and sourdough ensure this flat bread stays fresh for days and has a delicious aroma of fenugreek, coriander and other bread spices. Serving suggestion: Excellent companion for all types of sandwiches. Try…