Dark Rye Sourdough Boule
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Our dark rye sourdough boule uses five ingredients: flour, salt, water, molasses and caraway seeds.
It is baked fresh using 500 grams of flour (a blend of dark rye, whole wheat, and bread flour) at 78% hydration.
Dark rye flour is high in fiber and is a good source of manganese, phosphorus, magnesium, and B complex vitamins.
This bread is excellent for hearty sandwiches and tartines.
Ingredients
Ingredients
Flour
Salt
Water
Dimensions
Dimensions
Weight (boule): 970-980g (plain) and 1-1.1kg (seeded) before final proof
Weight (focaccia): 1kg (plain) and 1-1.2kg (flavored)
Care information
Care information
This loaf keeps well at room temperature for 3 days (focaccia) and up to 5 days (boule) especially when stored in a linen cloth or bread bag. We do not recommend refrigeration as it goes stale there quickly. Instead, you may want to freeze the loaf to preserve it for up to 3 months. You may slice before freezing. When you are ready to enjoy it, just let the bread sit on the counter for about 30 minutes before toasting on high for 5-10 minutes.
