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Danish style 100% organic wholegrain rye tin loaf made with black treacle for a bit of sweetness with a big helping of cut malted rye grains, pumpkin and sunflower seeds for added fibre. As with all rye breads this is best eaten the day after baking, and then keeps really well all week. Lovely sliced thinly and eaten as open sandwiches or with marmalade for breakfast. Will really fill you up!

Danish Style Rye Sourdough

  • Rye flour gluten, malted rye grains gluten, pumpkin seeds, sunflower seeds, black treacle, salt


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