Rye flour 49% (gluten), sourdough 33%, (wheat flour (gluten), water, Guérande salt 0.2%), water, Guérande salt 1%.

Store at room temperature, away from sources of heat and humidity.

Rye flour is lower in gluten than other grain flours, which results in a softer consistency and renders the bread-making process somewhat challenging. To develop a recipe for rye bread that perfectly balances the grain’s flavors, Poilâne drew on its unique savoir faire in transforming grains into breads, biscuits and simple, comforting pastries.

Rye is a hearty grain that grows easily on a variety of soils and adapts well to cold climates and less fertile land. It can be traced back to the Bronze Age, in what is today the Czech Republic. From the Middle Ages on, it was widely cultivated in central and eastern Europe. It was also grown by Celtic and Germanic tribes, for whom rye galettes were a major form of sustenance. To this day, rye remains the predominant grain in some European countries, where rye bread is a staple.

Rye is sown in September and October. Its ears grow as high as 1.8 m, or nearly 6 ft., tall and yield large quantities of straw, even on small plots of land. Rye also proves useful in organic crop rotations to prevent weed growth.

Rye is a source of dietary fiber and is low in fat and sugar.