Naked Rye Sourdough Bread
The quiet apex of what rye can be — pure stone-milled local rye, a 12-hour starter, slow-cooked rye berries, and nothing else. No wheat to soften it, no molasses to sweeten it, no compromise to hide behind. Dense, dark, profoundly sour, with a crumb that deepens for a full week — this is the loaf bakers bake for themselves.
Price $14
Price $14
Ingredients:
- Local stone-milled Rye flour
- Filtered Water
- Rye berries
- Salt
This is the loaf for people who have grown out of soft bread. Pure rye carries a glycemic index of just 48 — nearly half that of white bread — releasing energy slowly and steadily, with none of the afternoon crash. The 12-hour fermentation breaks down phytic acid, unlocking iron, magnesium, and zinc your body can actually absorb. The cooked rye berries fold in fiber and a quiet, nutty chew that no shortcut can imitate.
It keeps. Wrapped in linen at room temperature, Naked Rye stays beautiful for a full week — and many would argue it only gets better on day three, when the sourness mellows and the crumb tightens into something almost confectionary. Toasted on day five, with butter melting into the crust, it becomes a different bread entirely. Equally good.
It travels. Slice it thin, freeze what you won't eat in three days, and you'll have ten minutes of breakfast for two weeks.
A loaf for the person who reads labels. Who keeps good butter in the fridge. Who understands that the best things — bread, coffee, conversation — are the ones that take time.
Flour. Water. Salt. Time. Nothing else.
Net Weight - 680 g (24 oz)
It keeps. Wrapped in linen at room temperature, Naked Rye stays beautiful for a full week — and many would argue it only gets better on day three, when the sourness mellows and the crumb tightens into something almost confectionary. Toasted on day five, with butter melting into the crust, it becomes a different bread entirely. Equally good.
It travels. Slice it thin, freeze what you won't eat in three days, and you'll have ten minutes of breakfast for two weeks.
A loaf for the person who reads labels. Who keeps good butter in the fridge. Who understands that the best things — bread, coffee, conversation — are the ones that take time.
Flour. Water. Salt. Time. Nothing else.
Net Weight - 680 g (24 oz)
100% fresh and natural
NO yeast. NO preservatives.
NO yeast. NO preservatives.
Subscribe
and get 15% discount
and get 15% discount
Enjoy a 15% discount on bread subscription when you order 3 loaf a week.
Regular Price $12 per loaf.
Pack of 3 $10.2 per loaf.
Discounted shipping: $3 vs 5$
Regular Price $12 per loaf.
Pack of 3 $10.2 per loaf.
Discounted shipping: $3 vs 5$
Health Benefits of Sourdough Bread
Sourdough isn’t “trendy” bread — it’s a traditional method of natural fermentation that often makes bread easier to digest, more satisfying, and better tolerated in everyday eating.
-
Easier digestionLong fermentation “pre-breaks down” parts of the dough, so many people find sourdough feels lighter and gentler than fast-risen bread. -
More stable energyThe fermentation process changes the structure of starches — sourdough is often associated with a steadier energy curve, with fewer spikes and crashes. -
More satisfying,
easier to eat mindfullySourdough’s richer flavor and hearty texture can help you feel full sooner and stay satisfied longer. -
Natural—without shortcutsGreat flavor and texture come from time, not additives. This is bread where the process creates the quality—not “improvers"
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Our bakery located in New Windsor, NY
New Windsor is a town where tradition meets modernity, and in this gentle rhythm, our bakery crafts bread just like in the good old days
New Windsor is a town where tradition meets modernity, and in this gentle rhythm, our bakery crafts bread just like in the good old days