Galician sourdough rye. I make my own sourdough culture right here in Colorado. Using medium rye flour and sour starter gives this bread a nice soft texture full of flavor. There is only a small part of the sour flavor in this bread, making it perfect for sandwiches and compliments your prosciutto or jamón serrano perfectly.

Nice big loaf will last you awhile, keeps well in the fridge or freezer. Rye bread has less gluten than wheat breads and stay fresh longer.

Ingredients: rye flour, rye ferment, unbleached bread flour, water, salt, yeast.