Rye & Barley Sourdough 860g

This loaf has such a deep, earthy flavor from the mix of rye and barley flour—it's perfect for a hearty open-faced sandwich. I love how the whole kernels add a satisfying texture without making it dense or dry.

The broken rye kernels give it a chew I didn't expect from a loaf this dark, and it stays moist for days wrapped in a tea towel. Toasted thick with butter it's easily the best bread I've bought all year.

I was worried a rye this dark would taste bitter, but the broken kernels give it this nutty chew that's honestly addictive. Toasted thick with butter, one slice keeps me full past lunch. The 860g loaf is heavier than my usual supermarket bread and it actually lasts the week.