At the far end of the spectrum, this is our densest, sourest, saltiest, most whole-grain bread! The traditional loaf from Denmark, made with rye, sunflower seeds and flax seeds. This one is made with a 48-hour fermentation and is the most digestible for those with gluten sensitivities who may be looking to try out a gluten-based bread again.
The salt and acidity help preserve the bread, which can sit out on the cutting board for at least several days. It comes unsliced and is traditionally used for open-faced sandwiches. Try toasting it and topping with butter, cold cuts, fish, pickled vegetables, meat, or a strong cheese.
Ingredients: Whole rye flour, sunflower seeds, flax seeds, sourdough starter, salt.
Net Weight 2 lbs. 2 oz.