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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 


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. Henrietta at Wakelyns Bakery loves rye and is baking loaves with locally grown grains, here's what they say about their delicious wholegrain rye loaves:

"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!

Wakelyn's Rye

  • Rye Flour (stoneground wholegrain), Water, YQ Wheat Flour (used in the sourdough starter), Salt

    Organic rapeseed oil is used to line baking tins. Other allergens including MUSTARD, NUTS, EGGS & DAIRY are used in the bakery.

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