Rye, oh my!

This bread uses only Portuguese Rye flour, cultivated in the northern, cold, and harsh regions of Portugal, where modern wheat could never survive. It is absolutely packed with seeds. In fact, there are more seeds in it than flour (and they are all organic!). It takes the wholegrain concept to a different level! It is full of character, flavour, texture. It will fill your belly and your soul.

 

Northern Light

Inspired by the northern europe bread culture, this Rye loaf is 100% wholegrain. It is dark, dense and moist, with unique nutty and earthy flavours. This loaf asks to be cut in very thin slices and turned into cucumber, avocado or smoked salmon sandwiches. It also pairs well with cheeses and hearthy soups, although my son enjoys it the most as it is, pure. 

 

Wheat Free.

This loaf can be a solution for those with sensitivity to wheat. Rye contains secalin, a gluten protein, so it is not gluten-free and should not be eaten by celiacs. However, its gluten levels are much lower than those in modern wheat, and secalin works in different ways, chemically and physically, from the gluten proteins of wheat. That is why most people can digest rye breads without any side effects.