Bread has had a bad rep lately in the days of low-carb, low GI, gluten-free diets. However, high quality sourdough bread made by long, slow fermentation from organic wholegrain flours is a highly nutritious foodstuff, packed with vitamins, minerals and slow-release carbohydrates and is a solid choice for the basis of any meal.

Here at Riddle-Me-Rye we put a lot of thought into how to make the best, most nutritious sourdough bread that we possibly can. For that reason we use organic flours primarily from Mungoswells and Shipton Mill.

Wholegrain flours are much more nutritious than white flours as the majority of the nutrients are contained in the bran layer that coats the grain. If you discard the bran then you are also discarding the majority of the vitamins and minerals. All of the bread made by Riddle-Me-Rye contains a portion of wholegrain flour – even the white sourdough. This improves the nutrient density of the bread.

In addition to this, utilising flours made from ancient grains and heritage grains allows Riddle-Me-Rye to produce sourdough bread which is packed full of vitamins and minerals and with a nutritional profile vastly superior to mass-produced bread or supermarket bread.

You can be sure that the sourdough made by Riddle-Me-Rye contains only natural ingredients (flour, water, salt) unlike mass produced supermarket bread which is pumped full of additives, preservatives, E-numbers and emulsifiers, none of which are good for your health. I compared the list of ingredients in a supermarket bread with a Riddle-Me-Rye sourdough in a previous blog post which you can read here.

If you are interested in finding out more about the nutritional aspects of sourdough, click on the links above or navigate to the nutritional pages from the top menu.