Rye babies

The Friday Bake for Cornwood Stores & Tearoom

Shipton Mill's Organic Light Rye flour has been our go-to rye flour since we started selling bread in 2008. It packs plenty of character and flavour into the light, chewy crumb, and makes a fabulous partner for a cheese or charcuterie board, as well as the classic smoked salmon, trout or mackerel.

These baby rye loaves (450g) last for up to a week thanks to the lactic acid bacteria in the 100% rye sourdough leaven acting as a natural preservative. They represent bread at its simplest: flour, water and salt. (The wild yeast is in naturally present in the leaven; if you want to know more, please come along to one of our Artisan Sourdough & Rye Days!)

Stencilling decorations for that extra distinction.

Rye is so low in gluten that there is no point kneading it, and it is excellent for the digestion. It might look like mud pie when you're mixing it, but it's a stunner when it's baked. Add walnuts & fennel, or figs & caraway, or go sweeter by adding barley malt, molasses and dried fruit, for a super healthy malt loaf.