Rye not?

We started out with our Revolutionary Rye, way back when Tom first started Loaf back in 2009 and it has graced our shelves ever since!

Our recipe was based on Andrew Whitley’s Russian Rye, ours is 100% rye sourdough, topped with toasted pumpkin and sunflower seeds.

Why is it revolutionary? (Everybody wants to know!) Mainly because back when Tom started, no one was making a rye sourdough up here in the Midlands at least! Not only that, but he figured given its Russian roots, he’d pay tribute to their revolutionary history…

If you didn’t already know, Rye is a type of grain, low in gluten, high in fibre, protein and most importantly flavour.

Over the years, we’ve played around with rye specials such as the Borodinsky and Volkornbrot, but this year we’ve decided to feature them more frequently, because rye is great, and ‘rye’ not right?

Our Borodinsky is made with a rye starter and flour, malt extract, molasses and caraway seeds for a surprisingly refreshing flavour despite its density! Find it in the shop on TUESDAYS

Our Volkornbrot, is made with a rye starter and flour, chock-full of sunflower seeds, and kibbled rye for lots of texture! Find it in the shop on THURSDAYS

Will you be trying it? Let us know! Tweet or Tag us – we’d love to see how you’re enjoying it!

Sample loaves available this Friday!

rye breadIf you’re thinking about subscribing to Loaf Community Bakery’s ‘bread club’, where you get a weekly loaf of bread in return for a monthly subscription of £11, then this Friday, 8th January, you have the opportunity to buy a sample loaf before the scheme gets in full flow on the 22nd of January. These loaves must be pre-ordered by 11am Thursday morning, and will be ready for collection from Cotteridge between 4 and 7.30pm on Friday. The two loaves available to order are:

Revolution Rye (pictured above) – A 100% rye sourdough bread. This loaf is baked with a 2-year old rye sourdough starter, and UK-grown organic light rye flour, topped with pumpkin and sunflower seeds. It has an amazing depth of flavour and surprising moisture. Like a good cheese or wine it gets better with age, and is at it’s best 2 or 3 days after baking. It will be in good condition for 5-7 days. Approx 800g, £2.75.

Cotteridge Sourdough – Flour, water, salt, wild yeasts. Nothing else. A loaf born and raised in Cotteridge using a 4-year old wheat sourdough starter, and UK-grown organic white flour. This is a great everyday bread that has a subtle sourness, light airy crumb, and a hint of smokiness from the wood-fired oven it is baked in. It keeps well for 5 days, and freezes well too. Approx 800g, £2.75.

If you’d like to preorder one (or two) of these loaves for collection on Friday between 4 and 7.30, please email tom using bread@loafonline.co.uk before 11am on Thursday 7th January, and I will send you the address details.