Rugbrod Rye
From Spence Bakery, Stoke Newington, London.
Vegan
A Danish style rye bread made with dark rye and wholemeal flours. Very seedy, with chopped rye, sesame, sunflower, linseed and pumpkin seeds throughout the loaf and all over the crust. 800g loaf.
Ingredients
Dark rye flour, water, stoneground wholemeal flour, chopped rye, oat milk, toasted sesame seeds, toasted sunflower seeds, toasted linseeds, toasted pumpkin seeds, black treacle, salt