Fermentation: Rye Levain
Rye generally brings to mind two things: whiskey and Reuben sandwiches. Once considered a weed, the rye grain is carb-rich, vitamin packed and contains significantly less gluten than wheat. We utilize approximately 15% rye flour to create a light and airy rye bread with just the right amount of caraway. Our Rye starts with an overnight fermentation process to regulate the enzymes in rye flour that can cause the bread to become gummy. This step also imparts a signature flavor and contributes to an open and airy crumb.