Diane has spent the past few months creating a new loaf in her head. That’s how she rolls… like Professor X (X-men reference). She wanted something very soft, very supple, and very different than our other loaves. She also wanted a white rye bread that doesn’t have rye and is gluten free, dairy free, cocoa butter free, oil free, and salt free. But not our sourdough. She was aiming for traditional white bread vibes. How? Science and the cool brain she has.
A new kid on the block that is just as epic. Trust when we say that when she made it, the bakery stopped. She had happy tears. We couldn’t believe what we were eating. How our eyes stayed in our heads is beyond us.
This loaf has it all. Lots of height, soft golden tan crust, incredibly bendy (no xanthan gum or any gums here), and tastes like a spectacular mild rye bread that will surprise even the most skeptical of bread fans.
Even if you’re not a fan of traditional rye (like Jorge) this is a must. He was beyond surprised. Sweet, savory. It’s different and has found it’s place in our bread lineup. Our new bread homie.
A whole loaf that is perfect for slicing and using in sandwiches, toast, and anywhere a white sliced bread comes in handy.
Ingredients: fermented parsnip, cauliflower, sprouted amaranth, fermented flax, rutabaga, water, amaranth caraway starter, turnips, ground amaranth, yuca.
8x4 loaf - 2.3lbs
