04/30/2026
100% rye with toasted sunflower seeds - we call it Danish Rye, but it’s more like Vollkornbrot. Made with stone-milled whole grain rye flour, house-toasted sunflower seeds, sea salt, water, and rye starter. That’s it. It’s a glorious bread on its own merits, but not quite sandwich friendly. Try it sliced thin (open-faced) with strong-flavored additions (cheese, pickle, smoked fish) to complement. Or pan toasted & buttered topped with soft scrambled eggs and chives. Low glycemic, loaded with vitamins and minerals, high in fiber, 100% rye flour so it’s naturally very low in gluten, and naturally leavened to boot. We don’t produce a lot of this bread, but we keep it on the weekly rotation and have done so for nearly a decade (yep, coming up on 10 years this summer).
We’re often asked if we make “rye bread.” Short answer is yes, but this probably isn’t the one folks are asking about. (But you should try it sometime).
Pretty sure it’s “deli” or “caraway” rye folks are after.
Rye ≠ caraway
Spiced Rye is our version of a rye sandwich loaf which contains Brotgüwrz (toasted & ground spice blend of caraway, coriander seeds, fennel@seeds, and anise). It’s our take on “Hausbrot”, but make it with rye sourdough starter instead of conventional yeast. We make this loaf with 30% whole grain rye flour, unbleached bread flour, Brotgewurz, sea salt, water, rye starter. It’s available a few times per week at most (currently Friday). Catch it sometimes on seasonal sandwiches.
