Danish Sourdough Ryebread
Ingredients: Wheat flour, Rye flour, Kibbled wheat, kibbled rye, flax seeds, sunflower seeds, golden syrup, salt, water and sourdough
Storage: We recommend storing this loaf in a breadbox or paper-bag in the pantry, in these conditions it will last for a good 5-6 days.
Sourdough breads come back great from the freezer, so if you know you won’t get through a whole loaf, slice it up, pop in a plastic bag and freeze it.
All breads are baked late Thursday night and dispatched Friday morning on a Saturday delivery service. Some rural addresses are not be eligible for Saturday delivery‘s and will therefore be delivered after the weekend.