100% rye, house-malted
Dark Malthouse Rye
£5.50
800 gA dense, sour, keep-for-a-week loaf built on rye we sprout and kiln in the bakehouse. Cuts thin, toasts darker and suits strong cheese.
Baked Fri–Sun. On a Saturday it is usually gone by 14:00; a pre-order is held until we close.
- Flour
- Stone-milled wholegrain rye and house-malted rye grain
- Fermentation
- 24 hours in three stages
- Hydration
- 95%
- Weight
- 800 g
- Baked
- Fri–Sun
- Keeps
- 7–8 days wrapped in a cloth
Allergens
Contains: Rye (gluten).
May contain traces of: wheat, sesame, seeds.
Trade: 6 × loaf for £22.20. Wholesale list
About the dark malthouse rye
The malthouse rye is the slowest thing we make. The grain is soaked, sprouted for two days on trays in the back room and dried low in the deck oven after the morning bake. That malt goes into a rye sour that is built up in three stages over a full day.
Rye does not behave like wheat. It has almost no gluten to hold gas, so the crumb stays close and moist. That is correct for this loaf, not a fault. Let it rest a full day before you cut it: rye keeps setting after it leaves the oven, and it slices far cleaner on day two.
Cut thin. Try it with butter and salt, with smoked fish, or with a hard cheese that can stand up to it.
“My son is allergic to sesame and they walked me through every label without being asked twice. That matters more to me than the bread, and the bread is excellent.”
