Wholemeal Rye Loaf, 600g, Sourdough

Henrietta Inman produces small batches of 100% wholemeal bread at the Hodmedod Bakehouse right next to our Millhouse and Bean Store in Suffolk. Henrietta's sustaining loaves have a complex nutty flavour and keep beautifully.

Try Rye! This beautiful dark rye loaf keeps really well for about 10 days. It’s rich, soft and with a deep flavour from the sourdough fermentation process and the freshly milled grains. Enjoy it with everything from butter and jam to smoked fish and cheese. 

Rye grows wonderfully well in northern Europe, and rye bread has long been a staple in Scandanavia, Germany, Poland and other central and eastern European countries. It was once much more widely eaten in the UK too, but fell out of favour - which is a pity, because the deep flavours that develop with long fermentation and slow baking really are superb. Baker Henrietta loves rye and bakes loaves with locally grown grains:

"We love using as many diverse grains as we can in our bakery - wheat, buckwheat, naked oats, quinoa, barley, and now rye, and more. We hope that having this diversity of traceably sourced ingredients in our bakery can only be a positive act, giving farmers a route to market for their delicious food, and creating the demand for more.

"As well as being higher in fibre than wheat and with a very different and distinct flavour, we also love rye because our soils love it too. It has a great root network and so can act as a cover crop to get organic matter back into the soil and promote soil beneficial microbes, as well as producing food - you can get the grain off the top too. Nature’s double-whammy-win-wins are endless! Rye grows high! And so it competes with weeds as well, another great bonus for agroecological farmers who use no herbicides. It’s often ready sooner than wheat too, so a good way to spread out the harvest. It’s pretty rye-dical!

"We love it in cakes, biscuits and pastry as well as bread, and we really hope that you love it too!"

*Add the loaf to your basket and complete your order as usual. A small number  loaves will be baked to order every week. Orders for Thursday dispatch must be received by 12 noon on the Monday.