Rye Sourdough with Linseed and Caraway

The addition of linseed, caraway, cooked rye and wheat grains adds to both the texture and flavour of this lovely loaf. Dense, nutty and full of flavour, this one gets better over a couple of days, and is still good for a week after baking. Allergen: WHEAT Ingredients: Water, rye flour* (gluten), cracked rye* (gluten), rye grain* (gluten), linseed*, salt, caraway seed*, white spelt flour* (gluten).