Rooted in Baltic tradition and slow-fermented for depth of flavor, this Estonian-style sourdough rye bread is hearty, and deeply satisfying. Made with whole rye, rolled oats, and barley malt flour, it has a dense, moist crumb balanced by a gentle tang from natural sourdough fermentation.
Sunflower and pumpkin seeds add a subtle crunch, while currants bring a quiet burst of sweetness. Finished with a light touch of maple syrup—not sugary, just enough to round the edges—this loaf is complex, nourishing, and endlessly versatile.
Perfect toasted with butter, paired with smoked salmon or cheese, or enjoyed simply on its own.
Ingredients: Whole rye flour; rye sourdough starter, dried currants, rolled oats, pumpkin seeds, sunflower seeds, maple syrup, barley malt flour, sea salt
All pesticide & herbicide free flour comes from K2 Milling in Bondhead, ON. https://k2milling.com/
May contain traces of wheat, nuts & coconut oil
Only for pick-up on the L'Arche Daybreak property, Fridays 2pm-4pm.