Sourdough rye bread
Article number:
00082
Our traditional rye bread made from sourdough is produced using pure rye flour, water, and salt.
Part of the dough from the previous day, known as the “chef,” is used as a leavening agent. This dark bread is very dense and has a strong sour taste. Its microbiological balance and high acidity give it a long shelf life of up to 4 weeks. All sizes are also available sliced and vacuum-packed.
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We are proud that our “traditional rye bread from Valais” is supported by Slow Food as a Presidio. Slow Food Presidi are projects run by Slow Food to protect small-scale quality production that preserves traditional food crafts. |
How to store our rye bread
If you plan to eat the rye bread within a week, store it at room temperature in a dry and clean place, preferably in a linen, cotton, or paper bread bag. The bread should not be stored in plastic or metal containers, plastic bags, or in the refrigerator. You can also wrap the rye bread whole or sliced in foil and freeze it. The rye bread should keep for about three weeks without any loss of quality. The longer it is stored in the freezer, the drier it will become.
Rye flour, water, iodized table salt
“Perhaps the most authentic bread in the whole country,” wrote the Tages-Anzeiger newspaper. Our sourdough rye bread is made using only pure rye flour, water, and salt. Buy Valais rye bread AOP online now!
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