Dark Rye Sourdough Boule
Dark Rye Sourdough Boule
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Our Dark Rye Sourdough Boule is a bold, small-batch loaf made with five ingredients: flour, salt, water, molasses, and caraway seeds. Baked with a blend of dark rye, whole wheat, and bread flour at 78% hydration, this naturally leavened bread is slow-fermented for complexity and depth.
Dark rye flour is rich in fiber and is a natural source of manganese, phosphorus, magnesium, and B-complex vitamins—making this loaf as nourishing as it is flavorful. The subtle sweetness from molasses and the aromatic lift of caraway seeds create a robust, earthy profile with a signature tang.
This handcrafted sourdough is ideal for hearty sandwiches, smorgasbord-style tartines, or for simply pairing with butter. Proudly baked fresh in Quezon City, it reflects Rise Artisanal’s commitment to offering high-quality, locally made sourdough bread in the Philippines—rooted in tradition, made for modern tables.
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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.
