Wildgrain

Sourdough Rye Loaf

Sourdough Rye Loaf - Main image
$4.00 $8.00 In stock

Category: wildgrain_Bread

Experience the artisanal taste of our Sourdough Rye loaf, crafted through a timeless process using wild yeast. With its nutrient-packed embrace—fiber-rich bran, proteins, probiotics, and vitamin-laden germs. We love to use it for our BLT sandwiches!

Ingredients: Non-enriched Unbleached Flour (Wheat Flour), Water, Organic Rye Flour, Sourdough Starter (Cultured Non-enriched Unbleached Flour, Water), Sea Salt, Fresh Yeast, Caraway Seeds, Malt (Malted Barley Flour, Wheat Flour, Tapioca Dextrose), Cornmeal.

Contains: Wheat.
Contains: Wheat.
May contain: Nuts, Tree Nuts, Soy, Sesame.

Because we partner with small artisan bakers and pasta makers across the country, our ingredient lists and nutrition facts may be slightly different for the same product depending on where you live. Make sure to read the nutrition information on the product packaging if you have any questions or concerns.

Nutrition Facts

11 Servings per container

Serving size 1 slice (57g)

Amount per serving

Calories 140
% Daily value*
Total Fat 0.5g
1%
Saturated Fat 0g
0%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 330mg
14%
Total Carbohydrate 29g
11%
Dietary Fiber 2g
7%
Total Sugars 0g
Added Sugars 0g
0%
Protein 5g
10%
Vitamin D
0%
Calcium
0%
Iron
4%
Potassium
0%

Non-enriched Unbleached Flour (Wheat Flour), Water, Organic Rye Flour, Sourdough Starter (Cultured Non-enriched Unbleached Flour, Water), Sea Salt, Fresh Yeast, Caraway Seeds, Malt (Malted Barley Flour, Wheat Flour, Tapioca Dextrose), Cornmeal.

Contains: Wheat. May contain: Nuts, Tree Nuts, Soy, Sesame.

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Customer Reviews (4.5 / 5 · 17 reviews)

Ava I. ★★★★★

The wild yeast fermentation gives this loaf a tangy depth that makes every bite feel intentional, and the dense crumb is surprisingly light. It toasted up beautifully with a crisp crust, and I’ve been enjoying it with just a smear of butter.

Andrew ★★★★★

I usually find rye breads too dense, but this one's crumb is surprisingly open and tender from the wild yeast fermentation. The tangy flavor is mild enough to pair with butter, yet it still tastes authentically sour.

Owen M. ★★★★★

The wild yeast fermentation gives this loaf a tang that's complex but not overwhelming. I've been toasting it with butter every morning, and the crust stays perfectly crunchy while the inside stays moist.

Evelyn S. ★★★★★

Finally a sourdough rye that actually has that tangy, wild yeast kick I’ve been missing in store-bought loaves. The crust stayed crisp for three days, which surprised me given how moist the crumb is. Perfect for sandwiches or just toasted with butter.

Lily ★★★★★

I’ve never had a rye with this much depth from the wild yeast—each slice feels hearty and packed with real flavor. The fiber and probiotics make it my new breakfast favorite.

Miles ★★★★★

The wild yeast gives this rye a tangy depth I haven't found in grocery store loaves, and the crust stays perfectly chewy for days. Toasted with butter, it’s a fantastic fiber-rich start to my morning.

Charlotte ★★★★★

The crust has that perfect crackle when you slice it, and the tang from the wild yeast is exactly what I craved. It’s dense and chewy but somehow still light, making it fantastic for both sandwiches and toasting.

Edward ★★★★★

Finally got my hands on a loaf that actually tastes like it was made with patience and real wild yeast. The texture is dense but so tender, and I love that it's packed with fiber from the bran without being dry. Perfect for my morning toast with butter.

Hazel U. ★★★★★

I've eaten a lot of rye breads but the tang from the wild yeast in this loaf is just right—sour without being overpowering. It’s dense and hearty, perfect for toast with butter or as a base for open-faced sandwiches.

Andrew ★★★★★

The crumb is beautifully open and chewy, just like a proper wild yeast loaf should be. I’ve been toasting slices for breakfast and the slight tang really wakes up the palate. Never going back to bland white bread.