Nordic Rye Multigrain Sourdough Loaf

Ingredients: Water, dark rye flour, high-protein wheat flour, molasses, sunflower seeds, pumpkin seeds, flaxseeds, flaked almonds, sesame seeds, sea salt.

Our Nordic Rye Multigrain Sourdough Loaf is crafted with a flour blend of two-thirds rye and one-third wheat flour. Weighing approximately 950–1,000 g, it is our heaviest and most ingredient- rich loaf, containing more than 200 g of seeds and flaked almonds.

The seeds are soaked in filtered water before being added to the dough, allowing them to absorb and retain moisture. Combined with the high hydration and dense rye structure, this helps prevent the loaf from drying out during its long bake and keeps it fresh for days.

Each loaf requires approximately 90 minutes in the oven—roughly twice as long as our other sourdough loaves. This allows the center to set properly while developing a dense yet tender crumb.

Long fermentation develops a deep, complex flavor, balancing the earthy character of rye with the rich, toasted nuttiness of the seeds and almonds. Molasses adds subtle caramel depth and contributes to the loaf’s rich color.

Inspired by traditional German-style seeded rye breads, it delivers their wholesome character in a rich and satisfying loaf.

What to expect

• A substantial 950–1,000 g loaf

• More than 200 g of seeds and flaked almonds

• A dense yet tender crumb that stays fresh for days

• Satisfying seeded crunch

• Rich flavours with a gentle rye tang
  

Enjoy it with butter and honey, fruit preserves, mature cheeses, smoked salmon, avocado, omelets or cured meats—or simply toasted with butter.

Freshly baked in Singapore in small batches, using honest ingredients and traditional sourdough fermentation.

Available whole only

High-rye loaves need time to set after baking, so this loaf is available whole only. Once fully rested, it slices cleanly and more easily than traditional dense rye breads.