Upländer – Organic German sourdough rye bread

loaf of 500g | Best Before Date: 11/03/2022

(4 customer reviews)

£4.20

Out of stock

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Description

Try Delicious Organic German Sourdough Rye Bread – From The Sausage Man

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.

Bread Like it Used to be

Made with 100% rye flour on sandy and sun-filled soils, this sourdough loaf is created – without the addition of baker’s yeast. Natural sourdough, as it always has, gives bread a distinctive and special flavour, texture and aroma.

A fusion of spices from freshly crushed caraway seeds, strong aniseed and subtle fennel, together with tangy coriander, form rounded acidic notes inside and the strong, toasty-tart aromas of the bready crusts.

This sourdough rye bread is a fantastic accompaniment to a smoky wild boar ham, a dollop of cranberry sauce and a freshly tapped, tart beer. All washed down with a refreshing Pilsner of course! The production of the “Upländers’ ‘ is real manual labor and strenuous work: The natural sourdough needs to 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 very moist and fine-pored. A crisp, well-tolerated acidity and a nuance of finely balanced flavours make this bread a very enduring taste experience and one to be relished.

The freshness is above average.

What's in Our Organic German Sourdough Rye Bread

Ingredients

Natural sourdough *, (RYE FLOUR *, water), RYE FLOUR *, water, natural sea salt, spices * (caraway *, coriander *, anise *, fennel *
* – from organic, Agriculture

Allergen advice

contains GLUTEN.

Nutrition

Per 100g
Energy (kJ)  785
Energy (Kcal)  186
Fat  1.2g
of which saturates  0.5g
Carbohydrate  37.3g
of which sugars  0.8g
Protein  6.3g
Salt  1.25g

 

How To Store Organic German Sourdough Rye Bread

Cooking instructions

No need to heat, just thaw and serve. If you would like to warm your bread a little before eating, we recommend defrosting it fully and popping it in the oven at around 170°C/150°C (fan) for 10 to 15 mins. You can also cut slices off a frozen loaf, please do this carefully, and pop directly in the toaster for a few minutes.

Shelf life

see best before date on product.

Safety

Once defrosted use within 3-5 days.

 

Share your thoughts!

4 out of 5 stars

4 reviews

Let us know what you think...

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What others are saying

  1. My favourite!

    dagmar gove (verified owner)

    I am German, living in the UK since 25 years. This is my home now, but I still miss my mum and PROPER GERMAN BREAD. Before Brexit the baker in my hometown sent me bread. I also tried to bake my own sourdough rye bread, but it is a lot of work. I tried several Polish and Russian bread options, but nothing came close to my beloved bread from my hometown. Until I tried out all bread sorts from Sausageman. The other options are okay, but the Upländer is exactly, what I am missing from Germany: dense with a slight sour taste and a hint of cumin. One slice fills you up, so the price is pretty fair. I hope that Sausageman will start importing Fleischwurst or Zwiebelmettwurst soon!

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  2. Paul Hodgkinson (verified owner)

    Taste of the bread is not bad. However the bread is so flat, not enough surface area to make a decent sandwich. The bread does look anything like the photo.

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  3. Ashley Kellow (verified owner)

    Quality from the first bite, tastes exactly like you hope it would and went down a treat! Glad this has been stocked and look forward to getting more

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  4. Lovely taste

    Dagmar Lewis (verified owner)

    Nice taste and a real treat if you have been deprived of your German bread fix. Nice texture, not too heavy and you can really taste the spices like caraway etc. I will be back for more but first there is the Klumpen and Zwiebelbrot to try. Now if you would sell Zwiebelmettwurst I would be really happy.

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