As autumn turns to winter, we thought it would be great to bring you all a country loaf that brings a bit of warmth with it. In this hearth loaf, we play with our flour blend and add in a small portions of both Gazelle Rye from Cairnspring Mills and Abruzzi Rye from Anson Mills (the flavor of these rye varieties in winter breads and pastry is simply unparalleled).
Once our dough is mixed we incorporate freshly ground and toasted caraway seeds and coriander seeds which we source from Reluctant Trading. Together with the two variants of freshly-milled rye, these seeds add an autumnal warmth to an already aromatic country loaf.
