A delicious sourdough bread made with organic wholegrain rye flour. This bread is packed with cracked rye kernels as well as pumpkin and sunflower seeds. All making a dark, malty, seedy bread.
In Denmark, this bread is commonly eaten everyday for lunch as open sandwiches with prawns, pickled herring or roast meats. I love it with cheese (a strong cheddar, stilton or, even, a creamy goats cheese) and some pickles. I also eat it for breakfast with a little yoghurt, some berries and a spoon of honey.
Danish rye bread should be sliced thinly for eating. To keep it fresh, wrap in a tea towel. It can also be frozen (slice beforehand).
Ingredients: water, rye flour, wholewheat flour, pumpkin seeds, sunflower seeds, malted cracked rye kernels, diastatic malt, salt. (Allergens in bold)
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