The rye flour brings a nutty, thick taste to the bread, while the fennel and caraway lighten each bite. The potato gives this bread a nice softness and moisture on the inside.
It is a dense naturally leavened thin bread easy to digest.
This potato bread can be eaten any number of ways, but is particularly tasty in grilled cheese sandwiches, battered and fried on a cast-iron skillet.
Ingredients: rye wholemeal flour, wheat flour, sourdough starter/leaven, sea salt, caraway and fennel seeds, water. Vegan-Friendly.
Sugar, Soy, Yeast, Additives & Preservatives FREE
We recommend to simply keep your bread wrapped in a paper or cotton bag inside a plastic bag. Store in a bread bin or cool storage area away from the sun.
Storing in the fridge will slow the start of the moulding and of course, in the freezer, it will last for several months.
Simply slice and wrap it in tin foil, or glad wrap or just put in a container before freezing for your convenience.