The mother of all rye bread. It's rumored to have been baked by nuns at a convent, on the very site where Russian's and Napoleon's army fought the Battle of Borodino in 1812.
Our classic rye sourdough swirled with our flagship red fife sourdough: The best of both world, in one bite.
Whole coriander and caraway seed
60 hour ferment
5" inch round, perfect for two to share.