With a blend of wheat and rye flours, darkened with molasses and flavoured with caraway, this is a good keeping bread for hard cheeses, pickles and strong flavoured cured meats. Make with the pastrami!
Norfolk crunch (granary style)
A lightly malted brown flour with malted wheat grains gives a soft crumb with grainy texture and flavourful crust. This bread can be baked salt-free to order.
