A Scandinavia-inspired traditional dark rye bread has been developed by Bridor.
The 280g Nordic loaf has been introduced as part of the company’s 2020 strategy to ‘share the bakery cultures of the world’.
Made with a blend of organic flours and grains, the rye bread meets current demand for high-fibre bread with a soft dark crumb and flavours of toasted cereal, according to the supplier.
“Following a rich and tasty recipe based on wheat, rye and malted barley flours, the loaf includes a generous amount of add-ins such as brown flax, sesame and sunflower seeds that add flavour, texture and increase the breads visual appeal,” said Bridor.
Supplied frozen, the Nordic Loaf requires defrosting for up to 10 minutes before being heated at 190°C-200°C for 11-13 minutes.
Bridor said it is suitable as the base for a snack, an addition to hotel breakfasts, or for creating more substantial meals throughout the day.
A recent British Baker feature explored why rye bread has struggled to gain a foothold in the UK market – and why this may be changing.