This quarter loaf contains 100% German rye. It is a chocolate dark (the natural color of fermented and baked rye flour), with a dense, compact and moist crumb. This is a tasty, sour, nourishing and healthy loaf, very different from other rye bread.
It is not recommend to store your bread in the refrigerator.
The best two options to keep your loaves fresh, tasty and healthy:
1. FRESH LOAF.If you consume your fresh loaf within a day or two, you can store it in a paper bag that is slid in a plastic bag, kept slightly open. A paper bag ensures a layer to avoid direct contact of your bread with plastic, which can lead to dampness and molding. After cutting a few slices you can turn it open end down to keep the cut side fresh. If you forget and leave it for a long time, the open side of a sourdough bread will form a protective seal of sorts. So, if you come home and find that your bread is still exposed on the cutting board with a dry end, do not rush throw it away. Just take a knife and cut a thin slice of the dry end and you will see that your bread in fact is still fresh.
2. FREEZINGThe most important rule is to freeze it on the day it was baked while it still holds all the moisture needed to freeze and stay fresh when defrosted.You can freeze even a half or a quarter of your loaf. Just pack it for the freezer the same way mentioned above for the daily storage.To defrost, take your loaf from the freezer 2-3 hours (depending on the size of the loaf) before your planned meal or on the evening the day before and just leave it in the same wrapping on the kitchen counter to let it come to a room temperature. It will be like the fresh bread you bought some time ago.
There are many varieties of rye breads with different percentages of rye flour in them (from 20% to 100%), which makes a huge impact on everything: color, taste, appearance, digestibility, and nutritional properties. Rye has less gluten than wheat, and it holds less gas during the leavening process, so breads made with rye flour are more compact and dense. Since it is difficult to separate the germ and bran from the endosperm of rye, rye flour usually retains a large quantity of nutrients, unlike refined wheat flour.