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Sprouted Rye Sourdough Bread - Approx. 1,000g


This sprouted rye is a dense, German inspired loaf from the Whole Grain Hearth in London, ON.

Our sprouted rye is a dense, German inspired loaf. Many slice it thin and make open faced sandwiches. Incredibly filling with a bold flavour.

Refreshing loaves:
Thaw whole frozen loaf at room temperature overnight. Pre-heat oven to 350F. 
Once oven has pre-heated, remove thawed loaf from bag and run it under cold water (all sides) - do not saturate the loaf. 
Place loaf directly on rack and re-heat for 15-25 minutes or until loaf is crisp and can be compressed. 
Refreshed loaves can be held for 2-4 days at room temperature in an air tight container. 
Loaves can be held for 2-3 months wrapped in tin-foil and a ziplock bag for up to 6 months. 

Whole Grain Rye Flour *, Whole Grain Spelt Flour *, Sprouted Rye Kernels *, Guinness or Stout from Anderson Craft Ales, Barley Malt, Camu Camu Berry Powder *, Whole Flax Seeds *, Ground Flax Seeds *, Sesame Seeds *, Pumpkin Seeds *, Sea Salt *, Harmony Organics 3.8% Buttermilk *, Naturally Fermented Sourdough Starter (Free of Store Bought Yeast) *, Water

Starred items are certified organic. 

The Whole Grain Hearth Bakery (London, ON)

The Whole Grain Hearth, https://www.thewholegrainhearth.ca/ :
"The Whole Grain Hearth is an owner operated bakery located in London,
Ontario. We specialize in naturally fermented sourdough bread, laminated pastries and freshly milled flour.

We pride ourselves on using only organic, freshly milled Canadian grains.
The majority of the grains we use are grown within an hour or two outside of London, ON.

Our focus on stone milled flour is not only because of the outstanding
flavour that these grains provide, but also the wide variety of health benefits that comes along with using the “whole grain”.
We do not bleach or sift our flours."

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