Dark rye and barley loaf with broken rye and pearled barley.Inspired by the long tradition of North German and Nordic baking, this dark, earthy and fully fermented loaf is made with a mix of whole and broken kernels of rye and barley, as well as rye and barley flour. It is sweet and sour, with grassy notes, both malty and rich, with a long-lasting flavour profile and a complex, dense and grain-rich texture.
Wholemeal Rye Flour, Water, Barley and Malt Extract (Barley, Malted Barley, Water), Kibbled Rye, Barley Flour, Pearl Barley, Rye Flakes, Salt
For allergens, including Cereals containing Gluten, see ingredients in bold.
Ideally, store in your Gail's paper bag. You can freeze the bread for 1 month, but never refrigerate.
Manufacturer's Address
Made for:
Gail's Bakery
Dockray Place
Hawley Wharf
London
NW1 8QH.
Country of Origin: United Kingdom
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