Namine Bread

Our Namine (“home-made”) bread recipe hails from the tradition of baking large loaves in wood-fired ovens in Lithuania. The loave's larger size means that the dough takes longer to ferment and bake, allowing the flavour and the aroma to fully develop. Before mixing, the flour is scalded to enhance the natural sugars and give the bread a softer texture. A blend of rye, wheat and barley malt and caraway seeds contribute to its unique earthy profile. This is a superb loaf.

Please note, the bread weighs four times as much as a typical loaf. It’s one for sharing! And if you have leftovers, it freezes very well too.
39% Rye, 61% Wheat · Vegan