Organic wholegrain flour from Millmore Downs farm is mixed with rye sourdough starter that has been fermented a long time to bring out sour notes from the rye berries. This starter helps the rye flour hold the fragile proteins hold together without the use of wheat. 1 Loaf of old rye bread is soaked and added into every new batch following an old German tradition. Cracked rye and sunflower seeds are added for a bit of crunch.
