15/10/2026
We just had to give our Scandi dark rye its own post. I mean, look at it 😍
It’s stunning!
AND not only is it stunning, it’s packed with goodness, delicious, and entirely organic and locally sourced. It’s actually one of our Field to Fork range, and we’ll tell you how…
We source the dark rye grain from Turners of Bytham in Lincolnshire - they have been farming organically since 1997. They know their grain. It’s high quality, sustainable and planet friendly.
This grain is then milled in-house in our Mockmill - it means the flour is 100% rye flour, absolutely nothing added, and the freshest possible (also really satisfying to watch!)
THEN we start the process of creating the loaves. Mix starter, 12 hr prove, make dough, knead, another prove, add enrichments (just caraway seeds for this one), shape, 6hr chill, bake, 24hr set…it’s a minimum 48 hour process and a real labour of love ❤️
(We’ve heard about the $60 price tag on a certain bakery’s rye bread…whilst we do see the work that goes into a single loaf, this one won’t come with that price tag!)
Look out for the ‘Smorrebrod’ open faced rye sandwiches on this bread on Saturday too 😍 we will have:
🥩🫒THE SAVOURY MEAT ONE:
Roast beef with butter & whole grain mustard, home grown radish slices & olives
🧄🍆🎃 MIDDLE EASTERN TWIST:
Home made garlic hummus, za’atar roasted aubergine & pumpkin slices & home grown sprouted mung beans
🍋🧀🍃 ZESTY ITALIAN:
Home grown green & purple basil and walnut pesto on a cream cheese layer, topped with walnuts & lemon zest
Limited stock so if you’ve haven’t ordered yet, we’d recommend snapping up some of these! 🕊️
