The darker, denser, and brooding cousin of the wheat loaf. Baked from the hardy rye grain that thrives in cold northern climates, this bread commands respect with its heavy crumb and profound flavour depth. Ranging from the lighter 'deli-style' loaves (often flavoured with caraway) to the almost black, slow-baked blocks of Northern Europe, rye bread offers a complex, slightly sour profile that acts as the perfect anchor for strong, savoury toppings like cured meats, smoked fish, and sharp pickles.
