German Volkornbrot - Dark Rye with cracked Whole Rye & Sunflower Seeds

Reminding me of childhoods in Germany, and that wonderful evening meal which was called “Abendbrot” Literally translated as “Evening Bread”… there’d always be a dark rye loaf and I always wanted this with cottage cheese and tomatoes! This kind of bread requires that it is not cut into for at least twenty four hours after baking. So we do that part for you here. We will bake this the day before you get it. It is long lasting on your bread board, covered with the bag or a teatowel. Average weight 1030g. Great for home freezing too. This promotes gut health therefore your immunity. It is made from stoneground dark rye organically farmed at Turners of Bytham only 45 minutes drive from here. We stone grind the rye grain in house. There is a little hint of caraway too.