Rye is rich in manganese, copper, magnesium, phosphorous, B-complex vitamins, dietary fibre, and phenolic antioxidant compounds. These types of bread are popular in continental Europe and the USA but are also now catching on here as people explore more culinary diversity.
Tourte au Seigle
A traditional French sourdough loaf containing 73% dark rye flour, it has a beautifully complex flavour which continues to develop as the loaf ages. It keeps exceptionally well. It has a very thick crust and a moist, almost sticky crumb. Traditionally served sliced thinly, it works very well with smoked salmon.
New York Deli Rye sourdough
Sourdough loaf made from a mixture of wheat and rye flour, flavoured with caraway seeds. New York Deli Rye has its origins in Jewish bakeries in the Lower-East side of New York and gave rise to that most famous of sandwiches – pastrami on rye! Have it with your choice of sesame or poppy seed dressing!
Vollkornbrot
Made with 100% dark rye flour with an addition of cracked rye and sunflower seeds. A dense bread which is traditionally sliced thinly it is an ideal accompaniment to smoked fish, charcuterie, cheeses, pickles or simply spread with butter. It keeps exceptionally well and since it is not a crusty bread can even be kept in the fridge if desired.
Borodinsky Rye
This is a classic dark rye bread of Russian origin. It is made with 100% dark rye flour and is flavoured with caraway seeds, coriander seeds and molasses. This gives it a fragrant spiced flavour with depth from the molasses.
Foreign Extra Rye sourdough
This sourdough is our take on a Danish rugbrød. We call it “Foreign Extra Rye” and the clue why is in the photograph! Starting with Mungoswells 100% dark rye flour we add toasted sunflower seeds, malted rye chops and linseeds that have been soaked overnight in Guinness Foreign Extra Stout (the strong export version of this classic ale). Finally we add a touch of barley malt extract before bringing the whole thing together. The depth of flavour in this loaf is incredible! I couldn’t stop eating the test batch! I think it will be a real crowd pleaser!
100 % Dark Rye sourdough
This loaf is made with pure wholemeal rye flour and is hard to beat for flavour, digestibility and nutritional content. It has a very dense, moist internal crumb and is good for making open sandwiches or serving with cheeses/charcuterie. It has an acetic tang, and keeps fresh for over a week in a bread bin or airtight container.
Rye & roasted onion sourdough
A dark rye loaf made packed with roasted caramelised onions. This has an intense onion flavour balanced with sourness from the rye. It pairs wonderfully with vintage cheddar.
Rye sourdough
This sourdough is made with 70% wheat and 30% rye. It is a flavourful everyday loaf. The rye provides the dominant flavour but because it is mostly made from wheat it has a light texture and is not dense like the loaves made with 100% rye.
