Miso in sourdough might sound a bit odd at first, but it makes a lot of sense once you taste it. Our Miso Rye Sourdough is built on a classic sourdough base, with rye flour for depth and miso paste for a gentle savoury edge.

We fold seeds through the dough for extra texture and nuttiness, so every slice has a bit of bite. As with all our sourdoughs, it’s naturally leavened and slowly fermented, which keeps the flavour clean and the crumb moist. It’s the kind of bread that works just as well in the middle of the week as it does on a lazy weekend breakfast table.

Miso Rye really comes into its own when it’s toasted and served with:

• Spread with good salted butter, and leave it at that.

• Or top with smashed avocado, a squeeze of lemon, and a pinch of salt.