Sour Corn Rye

The sweet, tangy, unmistakable taste of freshly ground rye flour makes this loaf a refreshing spin on the well-known classic. The use of cornmeal in addition to a sourdough starter gives a depth of flavor not frequently encountered in a rye bread, and the pleasant savory bite of the former combination plays off of the sweet and pungent caraway seeds very nicely. A textured and hearty bread, it will improve any sandwich or spread tenfold. Amazing with cream cheese, fresh onion, and lox. Truly a one-of-a-kind rye.