This German heritage loaf is a labour of love. We mature the rye sourdough starter and soak chopped whole rye grains and sunflower seeds in water and a dash of molasses for 18 hours - before even making the dough.
(Wholegrain Rye Sourdough) (1250g. Rye (GLUTEN), water, sunflower seeds
*Molasses states “not suitable for NUT, PEANUT, or SESAME allergy sufferers”)