The very popular 'light rye' was inspired by a recipe for New York rye. It is very close to being a white bread, with only about 20% rye flour to white wheat flour. However, the rye flour gives it a fantastic depth of flavour.
Just like the light rye, only we've thrown in some caraway seeds which gives this loaf a lovely aniseed taste
Another variant on the light rye, simply with figs... honey-like sweetness and oh so succulent
Same again, a 100% Rye, only with sunflower seeds all the way through
Perennially popular, this 100% Rye tin loaf is perfect sliced thinly and eaten with soft cheese, goats cheese, cold meats or honey.
A traditional Danish 100% Rye made with beer and rolled in sesame seed, sold by the kilo.
A traditional German Schwarzbrot made with soaked rye chops, molasses and sold by the kilo.
A 100% rye bread with coriander, malt extract and molasses from a Russian recipe
A 100% rye bread from Poland - recipe brought to us by our Polish baker Jarek.
The following rye breads are baked every day: