100% organic wholegrain rye tin loaf (no wheat) made with black treacle and a big helping of organic cut malted rye grains, pumpkin and sunflower seeds. These grains and seeds are roasted and presoaked before added to the dough for added fibre, flavour and digestibility. As with all rye breads this bread is best eaten the day after baking, and then keeps really well all week. Lovely sliced thinly, and eaten as open sandwiches, great toasted with marmalade for breakfast. Will really fill you up!
Approx 1 kg