This light rye sourdough loaf is made with organic rye and wheat flours making it light in flavour and density. Freshly baked in Abbotsford.

Ingredients: stoneground wheat flour*, water, certified organic stoneground rye flour (19.6%), natural leaven, Murray River salt, ascorbic acid.
*Denotes organic ingredients

About Dench: Father and son team John and Tony Dench have been baking artisanal bread since 2005. With their skilled team, they make hand-made sourdough, lightly yeasted European style loaves, gluten-free options, and various pastries, cakes and biscuits. Dench Bakers manage the entire process from mixing, hand moulding and baking to packaging.

Where possible, Dench products are made with certified organic unbleached Australian flours, which are not only good for the environment but also contain more nutrients and minerals.

Produced on the unceded lands of the Wurundjeri Woiwurrung and Boonwurrung people of the Kulin nation - Melbourne