Our German Artisan Breads like this sourdough rye bread are some of the best in the world. The German family-run bakery has built up a reputation for quality over 150 years, with the family’s youngest son just qualified as an award winning bread-sommelier.
A bread like it used to be and now a real rarity
Grown with 100% rye flour on sandy and sun-filled soils, this bread is made – without the addition of baker’s yeast!
Natural sourdough, as it was in great-grandfather’s time, gives bread a distinctive and special aroma. A brisk variety of spices from freshly crushed caraway seeds, strong aniseed and valuable fennel, together with flowery coriander, form a sociable hiking community with the rounded acidic notes inside and the strong, toasty-tart aromas of the bread crust, which marches through the “Upland” purely mentally!
This sourdough rye bread is a special treat for dinner with a smoky wild boar ham, a hint of cranberry sauce and a freshly tapped, tart beer.
The production of the “Upländers” is a real manual labor and hard work: The natural sourdough must be made in three stages over 18 hours. Only then does the gentle dough preparation take place. The high proportion of natural sourdough ensures even dough loosening and pore formation. This bread is extremely juicy and fine-pored. A natural, well-tolerated acidity and a nuance of finely balanced spices make this bread a particularly long taste experience.
The freshness is above average.
Natural sourdough *, (RYE FLOUR *, water), RYE FLOUR *, water, natural sea salt, spices * (caraway *, coriander *, anise *, fennel *
* – from organic, Agriculture
|of which saturates||0.5g|
|of which sugars||0.8g|
Thaw and serve
Fully Baked. Thaw and serve or warm in the oven for a few minutes.
see best before date on product.
Once defrosted use within 3-5 days.