Scalded Rye Sourdough with Coriander

Description

Scalded Rye Sourdough with Coriander, Sesame, and Black Caraway seeds, the newest member of our hand made, wheat free, naturally fermented, and vegan Rye Bread family, is 100% rye sourdough made with organic stone ground whole grain rye flour just like all our other rye breads are.

Scalded Rye Sourdough  is a very flavorful bread, layers of different notes appearing one after another. Scalding flour (treating with hot water and cooling the mixture slowly) and spices enhances the flavor of the rye malt, coriander and toasted black caraway seeds, and softens the texture of the bread.  Although it is sweetener free bread, it tastes less sour than our Finnish Rye.  Sesame seeds add flavor, healthy fats, and a bit of texture.

Scalded Rye Sourdough with Coriander came to be as our founder Tiina’s has been on a quest to create a bread that would taste similar to Borodinsky bread. Thinking of this aromatic, soft, and flavorful bread brings back the best childhood memories of the visits to her favorite tiny island Muhumaa in Estonia. Life on islands has different speed. For a city girl those trips to true countryside were special. Her aunty took her along to bring the cows back home from the fields, bringing a slice of Borodinsky for each cow and for the children as well. This was the best bread ever.

Reality is that the flours are different and available technical conditions as well. That particular quest is still to be met, but along came the wonderful Scalded Rye Sourdough with Coriander.

Rye sourdough bread stays fresh for up to two weeks if kept refrigerated. Freezing is also a great way to store bread longer conserving both flavor or texture. It’s best to thaw your bread at room temperature.

Minimum order: 2 large loaves

Read more about our sourdough breads:

https://estoetno.com/our-bread/