Wholemeal Rye, water and salt and last but not least time. A balanced acidity and great rye taste is achieved through the german “Saltsour” procedure.
Minimum cool-down is 24 hours. Keeps easily fresh for 5 days. Can be frozen.
Smaller in size but same process for this rye sourdough bread made of 55% wholemeal rye and 45% light rye (R997).
sourdough hk 
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