RYE BREAD 7x500g

I was skeptical about frozen bread but these bake up with a proper crackly crust and a deep sourdough tang. You can really taste the difference from the freshly ground grains, it's dense without being heavy. Seven loaves for the freezer means I'm set for weeks.

The grind-it-fresh approach really comes through in the flavor—each slice has that deep, just-milled aroma you can't fake. I've been cutting thick pieces for breakfast and the loaf stays moist for days, which says a lot for a 500g pack I finish on my own.

The crust stayed remarkably crisp for five days, and the crumb is dense and moist exactly how a proper German rye should be. You can tell the grains were ground fresh, there's a sweetness and depth you just don't get from supermarket loaves. I've already ordered two more boxes.