Upländer – Organic German sourdough rye bread
£4.20
In stock
Description
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.
Nutritional information
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 |
Cooking instructions & storage
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.
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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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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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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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