A country-style loaf made of finely ground rye flour and wheat flour. We do not add caraway seeds as we find this is an acquired taste. Leaving the caraway seeds out makes a multi-purpose loaf that just has a wonderful toasty, nutty flavor. We love making open-face Ruben sandwiches (ask for a recipe) and any other kind of sandwich, for that matter. It makes great toast for breakfast.
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