Scandi - Traditional Dark Rye Loaf

Here we have a Scandinavian style of dark rye loaf, which is over 90% dark rye flour, further darkened with a hint of molasses and cacao, and the added taste of coriander or caraway seeds, which will be noted in the ingredients label. These are best eaten at least 24 hours after baking, and are long lasting out on your bread board, perfect sliced and on a smorgasboard or with a supper of cold cuts. Good for a variation on bruscetta too. Approximately 860g pre bake weight. Great for home freezing too.