Wholemeal Rye Country Bread without Sugar
Natural sourdough, slow-fermented in a wooden bread tub, shaped by hand and baked in a wood-fired oven - the way our grandmothers did it.
What goes into it
01Ingredients
02Nutrition per 100 g
Bars show grams per 100 g of product.
·Net weight
03Storage
·Other information
Wholemeal Rye Country Bread without Sugar
Ingredients: wholemeal rye flour, rye flour, water, iodised table salt, caraway seeds, sourdough.
Average nutritional and energy value per 100 g:
- Energy – 1046 kJ / 249 kcal
- Fat – 1.13 g, of which saturates – 0.18 g
- Carbohydrate – 58.00 g, of which sugars – 1.57 g
- Protein – 6.31 g
- Fibre – 65.45 g
- Salt – 0.73 g
How a loaf is made
Nothing about this is fast - slow fermentation and the heat of burning wood give the bread its dense crumb and deep crust.
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01
Sourdough
We leaven our bread with natural sourdough - unhurried, the way village bakeries always have.
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02
Bread tub
The dough ferments slowly in wooden bread tubs.
Slow fermentation -
03
By hand
Every loaf is shaped by hand.
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04
Wood fire
Slid on a wooden peel straight into the hot, wood-fired oven.
A deep crust
Baking since 1993, in a small bakery in the village of Gudeliai, Šiauliai district. We stay a small, independent Lithuanian bakery on purpose - so we can keep doing things the old way.
Our story
