Description
A rye loaf, but not like you’ve ever experienced before. This loaf, originating from northern Portugal, is actually a blend of maize, rye and wheat flour using a sourdough rye starter to kick off the fermentation. The bright flavour of the corn balances really well with the earthy sourness of the rye. This loaf is most at home with strong accompaniments such as anchovies, chorizo and a mature cheese, or just spread with some good salted butter. However, as always, I’m sure you’ll surprise me with how you eat this unique loaf!
I’m pleased to say that although I have no Portuguese heritage this loaf has been tested by a friend who grew up in northern Portugal, eating this bread made by her grandma, and she has given my interpretation her seal of approval – “It’s so good. Tastes like the ones back home.”
Ingredients: organic maize flour, organic stoneground rye flour, organic stoneground white wheat flour, organic white wheat flour, diastatic malt flour, sea salt, water
Allergens: gluten
Size: medium, approx weight 725g