Ingredients - organic stoneground white wheat & dark rye flours, water, salt, organic caraway seeds, organic Panela sugar (WHEAT, GLUTEN). Scaled at 650g dough.

A take on a NYC Rye, a sourdough loaf made with wheat and rye flours combined with caraway seeds.

Baking this week for collection on the following days/locations

Weekday from The Crow’s Rest Bakehouse, collection between 5pm to 6:45pm from 10 Newland Street, WF1 5AH.

Saturday from:

Crow's Rest bake, collection between 10am to 12pm - 10 Newland Street, WF1 5AH

Whisk Coffee and Cake, collection between 10am to 1h30pm - 5-7 School Lane WF2 6P.