Wholegrain flour with the bran left in, 40% rye, linseed and sunflower seeds on top.
Rye dough does not rise like wheat, so it ferments longer and slices denser. Good with cheese at breakfast, good beside a bowl of soup in the evening.
A nutrition note
The fibre content keeps you full noticeably longer than white bread, and raises blood sugar more slowly.
We bake it on Tuesdays, Thursdays and Saturdays.