This loaf is totally different to most of my others, as it is made with a wholemeal rye flour and a rye sourdough starter instead of wheat. Rye is an ancient grain which is packed full of fibre and is, as a rule, a lot easier to digest than wheat.
The general texture is more dense, and it is slightly more acidic than a sourdough. To balance the acidity, I add malted rye grains to the mixture to give it a more balanced flavour.
This pairs beautifully with rich smoked salmon and cream cheese and pickles.
This can be sliced and frozen if it isn't used within a couple of days.