Tuesday, May 15, 2012

100% Rye Bread

This is another bread our baker Justen Nickell has been working on for our new offerings. It's a 100% rye bread (that means no other flours were involved) leavened with a rye sour pre-ferment and no commercial yeast. Rye is tricky to manipulate (it likes to stick to everything) and it does not hydrate as regular flour does, so breads are denser. But the flavors and the depth and complexity of this bread is just remarkable.


  1. Can you share the formulation for this? Especially the preferment. I love sourdough, but I rarely find true sourdough bread here.

  2. In Portugal we called it "BROA". :)